Sauté pepper in olive oil. Cut the zucchini into narrow longitudinal slices and brown in oil together with the Chinese cabbage leaves. Now drain.
Score the tomatoes, put them in hot water, peel and cut them. Lightly roll in olive oil with garlic, a little basil, water, salt and pepper to make the sauce. Layer one Chinese cabbage leaf at a time, alternating with a piece of chicken to form a lasagna.
Arrange the lasagna on a plate, place the wrapped zucchini slices next to it and top with the tomato sauce.
of the Moselle.
Our tip: Zucchini are tender in taste and therefore also well suited for children.
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