Braciole with chunky tomato-mushroom sauce

• 2 slices of light white bread, made into coarse crumbs ( 1 cub)
• 1/4 cup grated parmesan cheese
• 1/4 cup lightly packed thinly sliced fresh basil
• 3 garlic cloves, minced
• 8 thin slices of lean beef top round ( about one pound), trimmed
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 lb white mushrooms, sliced
• 2 zucchini, halved lengthwise and then sliced
• 1 (14 1/2- ounce) can Italian plum tomatoes, tomatoes broken up and juice reserved
• 2 tbsp chopped fresh flat-leaf parsley

1. Mixed together breadcrumbs.
2. parmesan.
3. basil and one-third of garlic in small bowl
4. Place beef between two pieces of plastic wrap and pound with meat mallet or rolling pin until 1/8" inch thick.
5. Sprinkle beef with half teaspoon of salt and 1/8 teaspoon of pepper.
6. Sprinkle bread crumb mixture evenly over slices of beef, pressing gently so it adheres.
7. Roll up each slice beginning with short side.
8. Secure each roll with wooden pick.
9. Heat oil in large heavy nonstick skillet over medium-high heat.
10. Add beef rolls and cook until browned on all sides, about 4 minutes.
11. Then transfer to a plate
12. Add mushrooms, zucchini and remaining two thirds of the garlic half teaspoon salt and 1 /8 teaspoon pepper to skillet.
13. Cook, stirring frequently, until mushrooms are golden, about 5 minutes.
14. Return beef with any accumulated juices to skillet and stir in tomatoes with their juice, bring to a simmer.
15. Cook, covered, until meat is fork tender, about 30 minutes longer
16. Transfer braciole to platter, remove wooden picks.
17. Spoon vegetables and sauce around and over the braciole.
18. Sprinkle with parsley

light white bread, parmesan cheese, fresh basil, garlic, lean beef, salt, black pepper, olive oil, white mushrooms, zucchini, italian plum tomatoes, parsley

Taken from cookpad.com/us/recipes/362624-braciole-with-chunky-tomato-mushroom-sauce (may not work)