Zucchetti and Cream Cheese Rolls from Grill
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 5 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 small zucchini (courgette)
- 150 g oat cream cheese
- 1 teaspoon rapeseed oil
- salt and pepper
- 5 drops balsamic vinegar, lighter, sweet
Print Recipe
Pin Recipe Instructions
- Cut the washed zucchini into strips approx. 3 mm thick. Rub the strips with the rapeseed oil and a little salt. Sear the vegetable strips in a pan on medium heat or on the grill directly on the wire rack and then let them cook through. The strips must remain soft and whole. Take the vegetables out of the pan or from the grill.
- Cover each strip with about a tablespoon full of cream cheese and roll up. This works best when the vegetable strips are still warm. Then season the rolls with pepper and drizzle some of the balsamic vinegar over them.
- This recipe is ideal as an accompaniment to barbecues or a cold plate. If you like, you can also season with other ingredients and garnish the rolls with parsley.
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