Zucchini rolls with tuna mousse: discover the goodness and lightness of a light, diet-friendly dish, ready to be enjoyed cold.
You can prepare it in advance and find it ready when you return from work or the beach.
This way you can please the whole family, both for taste and color.

You can grill the zucchini in the oven, on a griddle, or in an air fryer

Made for you:

Cost: Very inexpensive
Rest time: 10 Minutes
Preparation time: 20 Minutes
Cooking time: 10 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian

Ingredients

2.2 lbs zucchini
3.5 oz tuna in oil (weighed well drained)
7 oz light spreadable cream cheese (about 3/4 cup)
7 oz tomatoes (about 1 cup chopped)
1 1/3 tbsp extra virgin olive oil
to taste salt
to taste pepper
to taste dried oregano

Zucchini rolls with tuna mousse

Tools

Slicer vegetable_slicer
2 Baking Trays (large rectangular and non-stick)
1 Strainer strainer
Bowl bowl
Knife
Teaspoon
Brush (silicone)
Parchment Paper cuki

Preparation Zucchini Rolls with Tuna Mousse

Cut the zucchini lengthwise into slices. I used the dedicated vegetable slicer.
Use the nicest slices for the rolls, and reserve the trimmings for the filling.
Arrange the slices on 2 baking trays lined with parchment paper, and season them with salt, pepper, and oregano.
Pour the oil into a small cup and brush each slice with it.
Bake in a preheated oven at 374°F (fan) for 10 minutes. Then take them out and let them cool.
Chop the less attractive slices and the trimmings and put them in a bowl.
Drain the tuna in a strainer; be careful because the weight specified is after it has been thoroughly drained.
As soon as it has finished draining, put it in the bowl with the zucchini pieces and the spreadable cheese.
Mix everything together with a spoon.
Lay the zucchini slices on a work surface and distribute the filling you just prepared.
Now all that’s left is to roll them up.
Arrange the zucchini rolls on a plate accompanied by tomato slices.
Here are the Zucchini Rolls with tuna cream ready to serve