Zucchini rolls

Italian cuisine

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Description Products Steps

If you love eggplant rolls, then you will love this appetizer. Zucchini rolls are similar to eggplant rolls in essence, but the taste is slightly different. We use curd cheese, sun-dried tomatoes and herbs as filling.

1. Calories
   245,45 kcal
2. Protein
   4,2 gram
3. Fat
   21,69 gram
4. Carbohydrates
   5,99 gram
5. ~ Time
   15 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Zucchini Tsukini

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   1 piece = 200 g
2. Olive oil

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   3 tbsp. l. = 51 g
3. Curd cheese

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   200 g
4. Remocated tomatoes

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   40 g
5. Fresh greens

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   to taste
6. Salt

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   to taste
7. Black pepper ground

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   to taste

Steps:

1. 
   Wash the zucchini and dry with a paper towel. Remove the sun-dried tomatoes from the jar and dry slightly with a paper towel.
2. 
   Cut the zucchini into thin slices, pepper and salt on both sides, then brush with oil.
3. 
   Heat a frying pan and fry the zucchini on both sides of the zucchini for 2-3 minutes. Then remove from heat and pat them dry from excess oil with paper towels on both sides. Let cool 2 minutes.
4. 
   Prepare the curd cream for the filling: in a bowl, mix the cheese, 2 tsp. olive oil, salt and pepper.
5. 
   Coat the cooled zucchini slices with curd cream, then place chopped sun-dried tomatoes and herbs on top. Roll up the rolls.

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