Vegetarian Zucchini Rolls with Tangy Cheese Filling

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

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 - 5.3 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.