A nice and unusual way to present zucchinis: rolled and stuffed by a delicious vegetable and cheese mixture. Perfect as appetizers, these zucchini rolls can be served as a main dish too. It’s also an original way to offer fresh vegetable to our children.
Ingredients list:Cheese stuffed Zucchini Rolls
- 6 zucchinis
- 1 or 2 red peppers, depending on their size
- 2 packages of sheep milk cheese (400 g)
- 3 carrots, finely grated
- 1 handful of rocket
- 50 g of blanched and mashed almonds
- ½ bunch of chives
- ½ bunch of chervil
- 2 tablespoons of olive oil
Pass the zucchini under water. Dry and remove both ends. Cut it into wide strips without using the central part with the seeds.
Season with salt and place the strips on paper towels. Cover with another paper towel.
Meanwhile, it’s time to make the filling. Wash, dry and chop the arugula and herbs. Mix the bush, olive oil, almonds, arugula and chopped herbs in a bowl. Salt and pepper.
Mix the peppers in the blender box after being cut coarsely and seeded. Add the mixed peppers to the cheese and herbs.
Place 3 strips of zucchini side by side, overlapping slightly and place the cheese and vegetables mixture in the center. Roll. Repeat the operation for 6 rolls. Chock the zucchini rolls against each other so that they do not open.
Serve rolls accompanied by pepper coulis. For added security, you can use toothpicks to keep the zucchini rolls well closed.
Wine Suggestion for the Cheese stuffed Zucchini Rolls
A glass of fresh rosé from Provence will be more than suitable. I hope you’ll enjoy this pure vegetable dish.
Did you try these vegetable rolls? Do you have any suggestion regarding ingredients or preparation?