Vegetarian Zucchini Rolls with Tangy Cheese Filling
Appetizers • European
Description
This recipe results in a truly tangy flavor. You can use either 3 or 2 lemons for a milder taste. With this slicing method, there will be pieces of zucchini left that cannot be made into neat strips. You can continue to slice and roll them into pairs. Alternatively, you can prepare them differently. For example, marinate the leftover sticks and then simply spread the filling on top.
Ingredients
- Courgette 3 pieces
- Goat cheese 5 oz
- Lemon 4 pieces
- Sun-Dried Tomatoes 5 pieces
- Parsley 1 bunch
- Olive Oil to taste
- Pickled capers 1 tablespoon
- Breadcrumbs 2 tablespoons
- Shallot 1 piece
Step-by-Step Guide
Step 1
Squeeze the juice from the lemons into a bowl. Add the chopped capers and shredded parsley.
Step 2
Peel the zucchini. Using the same vegetable peeler, slice them into wide, thick strips. Place the strips in the bowl with the juice. Refrigerate for 3 hours.
Step 3
Meanwhile, prepare the filling. Chop the shallot and tomatoes. Mix them with the cheese and breadcrumbs. Stir well and also refrigerate.
Step 4
After 3 hours, take the preparations out of the refrigerator. Take one strip at a time and place a small amount of filling on it using a coffee spoon. Roll it up.
Step 5
Arrange all the rolls on a large plate. Before serving, drizzle them with oil and the remaining juice.
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