Another proof that vegetables are not boring. This zucchini roll is a delicious starter for a fresh and light dinner on a summer night. The secret is to really well prepare the zucchini slices. They have to be thin enough to be “rollable” and thick enough not to melt down when you start spreading the cheese (and another tip: try not to fry too much the zucchini or they will become bitter). What is great about this one is that it allows you to fill it with whatever you feel suits well a zucchini. In this recipe I have chosen cream cheese, mint and black pepper. I hope you will enjoy it!
The How-To Zucchini Roll with Cream Cheese and Mint
Zucchini roll with mint and cream cheese
Slice the zucchinis in long vertical slices. Each slice should be white in the middle with dark green borders. Try to keep them thin to be able to easily roll them later. One idea is to use a peeling knife to make thin slices.
In a frying pan heat some olive oil and put the zucchini slices. Cook them until they are slightly golden. You will probably need to do the operation a couple of times, depending on the size of your pan.
Place the slices in a plate, with a coffee spoon spread some cream cheese on it with a little bit of chopped mint. Add salt and pepper and roll them.
In a small bowl put the zucchini rolls standing and surround them with cherry tomatoes. Drizzle the tomatoes with olive oil and a few drops of balsamic vinegar. Add salt and pepper.
Ready to eat.
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