Serve with light mash potato.
recipe,photo-recipe,zucchini,pork thigh,Pork,Gluten-Free,Seasonal recipes
No. of servings
1 h. 30 min.
|ground black pepper||0.5||½|
|ground red paprika||1.5||tsp||1.5||teaspoon|
zucchini 14 oz (400 g)
Wash zucchini, cut the endings and chop into small cubes.
In a skillet heat the oil and fry finely chopped trimmed onion in. Add zucchini, blend, salt and steam under the lid for 10 minutes. Stir occasionally.
garlic 2 cloves
Add pressed cloves of garlic into the cooked zucchini, blend and let it cool.
pork thigh 1.3 lb (600 g)
Pound thicker, bigger slices of pork butt until thin.
Spread the meat on the board so the edges overlap. Sprinkle with paprika, black pepper and salt.
Gouda cheese 2.75 oz (80 g)
Put kitchen thread under the meat in even distance about 5 cm. Place layer of grated cheese over the meat and cooled zucchini over the cheese layer.
Push meat edges to each other thoroughly and bind with prepared thread.
Replace prepared roll in a deep baking dish. Pour in a water and olive oil. Brush the surface with paprika and pressed garlic. Cover the dish and bake at 170-355°F (180°C) for an hour.
Let the baked roll slightly cool and with sharp knife cut into the slices.