Zucchini Rolls with Cream Cheese Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 zucchini
- 200 g tomato (s), (small cocktail tomatoes)
- 2 cloves garlic)
- 50 g tomato (s), dried
- 400 g cream cheese, with herbs
- some pepper, freshly ground
- 2 tablespoon olive oil
- 4 tablespoon balsamic vinegar
- salt
Print Recipe
Pin Recipe Instructions
- Wash the zucchini, cut off the ends and cut lengthways into very thin slices with a peeler. Salt lightly on both sides. Finely chop the dried tomatoes and the garlic. Mix both with the cream cheese and the finely chopped basil, season with pepper. Salt if necessary, but be careful, the zucchini are salted. Spread the cheese cream on the zucchini slices, roll up.
- Place the rolls alternately with tomatoes or tomato quarters on wooden skewers, sprinkle with freshly ground pepper and prepare on the grill. Also works best in a casserole dish in the stove (approx. 15 min grilling time in the electric stove with grill). In portions, it also looks delicious if you take a toothpick and just skewer a zucchini roll with a tomato. Arrange the skewers on plates or a large platter, garnish with fresh basil leaves and drizzle with balsamic vinegar.
- Fresh baguette tastes best with it.
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