Gratinated Zucchini Tomato Rolls

For scalloped zucchini tomato rolls, cut away ends of zucchini. Cut zucchini lengthwise into thin strips. Sauté briefly on both sides in a pan with oil and season with salt and pepper.

Remove seeds from tomatoes. Peel and dice onions and garlic. Pull thyme leaves from stem. Sauté onions and garlic in a skillet until translucent. Mix in tomatoes and thyme. Season to taste with salt and pepper.

Place some tomato filling on one end of the zucchini, roll up carefully and place in an oil-lined baking dish. Sprinkle generously with Emmental cheese.

Bake au gratin zucchini-tomato rolls at 160 °C top and bottom heat for 25 minutes.

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