Pass the zuccini through the mandolin and salt them

Place them in a colander to drain

Chop the pieces of zucchini that can't be used for the roll

Chop the peppers, tomatoes, garlic

Fry the onion and saute the peppers, chopped zucchini and garlic

As soon as the vegetables soften, add tomato and tinned chopped tomatoes

Season with salt and pepper and add the oregano

Cover and cook on low heat.

After 10 minutes, add the cream cheese and the parsley, mix and remove from the heat

On non-stick paper, spread the zucchini strips side by side in two rows and sprinkle with olive oil

Preheat the oven at 190° without the fan

Place a layer of the filling leaving on one side two fingers without filling

Pour grated cheese on top

Roll up and place on the baking sheet

Continue with the next rolls

Sprinkle with cornmeal and grated mozzarella

Bake on the bottom rack for about 45 minutes