For the zucchini risotto rolls with tomato bell pepper sauce, cut the zucchini lengthwise into thin slices, salt a little. Cut leftovers into small pieces. Chop the onion. Heat oil in a pot and slowly sauté the onion and zucchini pieces (leftovers).
Then add the risotto rice. When the rice becomes a little glassy, deglaze with wine and simmer until the wine has evaporated. Then add water and a small piece of bouillon cube. Add salt and pepper.
When the rice is soft, stir in 2 tablespoons of grated Parmesan. Keep warm. Dab the zucchini strips with kitchen roll and fry them briefly on both sides in a pan with a little oil, a little at a time, and remove.
Fry the diced bell bell pepper and onion in the drippings until they take on some color. Deglaze with the strained tomatoes. Season with the spices and simmer gently for a few minutes.
In the meantime, spread some of the risotto on the zucchini strips and roll them up. Pour the tomato and bell pepper sauce on a plate and arrange the rolls on top.