Turkey roulade with zucchini

Ingredients

• 1 turkey breast weighing 1.5 kg
• 1 medium onion (150 g)
• 5 tablespoons olive oil
• 300 g canned mushrooms
• 2 medium zucchini (600 g)
• 1 red bell pepper (150 g)
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon thyme
• 1 teaspoon sweet paprika

Preparation

1. Peel and finely chop the onion. Heat 2 tablespoons of olive oil in a frying pan and cook the onion for 3 minutes, until softened. 2. Drain the canned mushrooms. Dice the mushrooms, zucchini and pepper, add them to the pan and cook everything for 10 minutes, until the vegetables are soft and no liquid remains in the pan. Leave the filling to cool for 20 minutes, then stir in the beaten egg. 3. Cut the turkey breast so you can make 3 sheets for rolling, then pound them with a meat mallet. Brush the meat with the remaining 3 tablespoons of oil and season with salt, pepper, thyme and sweet paprika. 4. Divide the filling between the 3 sheets of meat, roll them up and wrap each roll in aluminum foil. Place them in a baking dish. 5. Bake the roulades in a preheated oven at 200°C for 40 minutes. Remove the foil and bake for another 20 minutes, until browned. Leave them to rest for 10 minutes before slicing.