How to cook
Cut the zucchini into thick slices and oil them slightly. Bake them briefly in a grill pan on both sides. Bake the peppers in the pan as well. You can do it in the oven instead but they end up a little more watery.
Put 1-2 tbsp of the mixture in each strip of zucchini and pepper, then wrap them into tight rolls. Arrange the rolls close together in an oiled tray.
Grate the tomatoes in a bowl and add a pinch of salt. Stir and pour this over the rolls. Sprinkle with a little oil, parsley and the rest of the garlic.
Put the tray with the rolls in a preheated 392°F (200 °C) oven until the water evaporates. Take the tray out, sprinkle with the mozzarella and return to the oven for it to crisp.