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🍽️ Stuffed Zucchini Rolls

43 kcal · 30 min · 4 servings

Ingredients

• 2 medium zucchini (each 250 g)
• 1 tbsp olive oil
• 1 clove garlic
• 1 handful basil
• 0.5 organic lemon
• 200 g ricotta
• 50 g feta (45 % fat in dry matter)
• salt
• pepper
• pink peppercorns (crushed; to taste)

Instructions

1. 1. Thoroughly wash the zucchini under running water.
2. 2. Slice the zucchini into long, thin strips using a vegetable peeler.
3. 3. Brush a grill pan with some olive oil.
4. 4. Fry the zucchini strips in batches over medium heat.
5. 5. Fry each side for about 30 to 45 seconds until lightly browned and soft.
6. 6. Place the fried strips on kitchen paper to absorb excess oil.
7. 7. Peel the garlic and chop it finely.
8. 8. Wash the basil and dry the leaves thoroughly.
9. 9. Pluck the basil leaves from the stems and chop them coarsely.
10. 10. Rinse a lemon with hot water and pat it dry.
11. 11. Finely grate the lemon zest and squeeze out the juice.
12. 12. Put ricotta and crumbled feta into a bowl.
13. 13. Add the chopped garlic, basil, one teaspoon of lemon zest, and one tablespoon of lemon juice.
14. 14. Mix all ingredients well together.
15. 15. Season the filling to taste with salt and pepper.
16. 16. Dab one teaspoon of the filling onto the bottom end of each zucchini strip.
17. 17. Roll up the zucchini strips loosely.
18. 18. Secure the rolls with a small wooden skewer if necessary.
19. 19. Sprinkle the finished rolls with pink pepper if desired.

Nutrition per serving

• kcal: 43
• Protein: 2 g · Fett/Fat: 3 g · Carbs: 1 g