Zucchini and Cheese Wrap with Tuna Filling

Steps

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1. 1
   Slice the zucchini lengthwise into thin, even strips using a mandoline or vegetable peeler.
   ▶ ≈0:15
2. 2
   Line a baking sheet with parchment paper and spread a base layer of grated mozzarella cheese.
   ▶ ≈0:27
3. 3
   Layer the zucchini slices on top, overlapping them slightly with no gaps. The melted cheese will bind them together during baking.
   ▶ ≈0:35
4. 4
   Season the zucchini layers with salt, black pepper, and the garlic and roasted pepper spice blend.
   ▶ ≈0:57
5. 5
   Top with a generous layer of grated mozzarella cheese.
   ▶ ≈1:04
6. 6
   Bake in a preheated 180°C (356°F) oven with convection heat for 25–30 minutes until the cheese is golden brown and crispy.
   ▶ ≈1:11
7. 7
   While baking, drain the canned tuna and flake it into a bowl using a fork.
   ▶ ≈1:20
8. 8
   Mix in 3 tablespoons of light cream cheese, 1 tablespoon of olive oil, salt, black pepper, and the spice blend. Combine thoroughly.
   ▶ ≈1:37
9. 9
   Add 1 tablespoon of lemon juice and stir until the mixture is smooth and well combined.
   ▶ ≈1:51
10. 10
    Cut the cherry tomatoes into small pieces.
    ▶ ≈2:11
11. 11
    Slice the fresh fig into thin pieces.
    ▶ ≈2:17
12. 12
    Remove the cheese wrap from the oven while still hot. Place parchment paper on top, flip gently, and remove the bottom parchment sheet.
    ▶ ≈2:24
13. 13
    Spread the tuna mixture generously on the non-browned side (now facing up).
    ▶ ≈2:45
14. 14
    Scatter the cherry tomato pieces, fig slices, and crumbled feta cheese over the tuna mixture.
    ▶ ≈3:07
15. 15
    Roll the wrap tightly and trim the ends for a neat presentation.
    ▶ ≈3:14