40 minutes
4 large zucchini
1 onion
2 garlic cloves
5.3 oz spinach
5.3 oz button mushrooms
4.2 oz Boursin® Shallot & Chive
5.3 oz tomato sauce
1 table spoon of olive oil
Preheat the oven to 350°F.
Peel the onion and garlic. Wash and dry the spinach leaves. Brush the mushrooms off.
Chop the garlic and onion and cut the mushrooms into slices. Wash and thinly slice the zucchini.
In a hot oiled frying pan, cook the onions for a few minutes until they become translucent. Add the garlic and mushrooms.
In a bowl, mix the Boursin® Shallot & Chive, the onions, garlic, mushrooms and spinach.
Arrange the zucchini slices on a board and spread a little of the Boursin® Shallot & Chive stuffing on each. Roll them up.
In a baking dish, place a large ladle of tomato sauce to cover the bottom of the dish. Then place the zucchini rolls upright and bake for about 20 minutes.
Serve with your crumbled Boursin® Shallot & Chive.