How to cook
Cut the edges of the zucchini, wash and cut them into strips lengthwise using a mandolin. They should not be very thin, but also not thick (2.5-3 mm).
Grease them with oil, season them with salt and bake them in a preheated oven at 392°F (200 degrees) until they soften and aquire a brown color.
Remove the zucchini from the oven and leave them to cool, so that you do not burn yourself when you make the rolls.
During this time, make the stuffing, which is very fragrant and delicious.
If you use dehydrated mushrooms, hydrate them in advance until they swell up and soften. Just clean the fresh ones. Finely chop the mushrooms and chop the leeks.
To the stuffing we will add the edges of the zucchini, those closer to the peel, that are left when cut, as they would be difficult to roll and if we get to the end with the mandolin, there is a risk of cutting ourselves, so I leave them for the stuffing.
Chop them into small cubes as well.
Heat the oil and fry the zucchini cubes until they soften, then add the mushrooms, leeks, salt and cook until the vegetables are ready.
Pour the spoons of cream and wine. Stir briefly, so that the alcohol can evaporate, remove it from the heat and add the bluecheese and yellow cheese to melt or rather - soften.
When the temperature drops slightly, beat the eggs - stir well until you have a creamy mixture, not lumps of scrambled eggs.
Roll up the zucchini strips, by leaving a hole, in which you can put the stuffing.
I prefer to place them upright, but if you want, you can place them lying down.
Fill them with one or two spoons of the stuffing and arrange the zucchini rolls in the same baking pan.
Bake them for another 10 minutes or until the mushroom stuffing is firm and they aquire an appetizing color.
Serve the stuffed zucchini rolls as a warm appetizer.
Enjoy your meal!