Zucchini rolls with goat cheese
Votes: 1
Time: 25 min.
Complexity: easily
Quantity: 30 pcs.
Complexity: easily
Quantity: 30 pcs.
Young zucchini and squash are rich in vitamins and beneficial microelements, so they're even recommended for eating raw. Thinly sliced raw zucchini makes a light, healthy, and delicious appetizer: rolls. For the filling, use a mixture of goat cheese and cream cheese, mixed with spinach, sun-dried tomatoes, herbs, and garlic. Roll the rolls, arrange them attractively on a platter, and serve.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 120 g of cream cheese
- 120 gr. goat cheese
- 0.5 cup chopped sun-dried tomatoes
- 1/2 cup frozen chopped spinach, thawed and squeezed dry
- 8 fresh basil leaves, chopped
- 1 clove garlic, crushed
- 2 long zucchinis, thinly sliced lengthwise
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Cooking the dish according to the recipe:
- In a medium bowl, mash the cream cheese and goat cheese with a fork and mix well. Stir in the sun-dried tomatoes, spinach, basil, and garlic. Season with salt and pepper.
- To assemble the rolls, place and spread 1 heaping teaspoon of the cheese mixture on each zucchini slice. Starting at one end, roll the zucchini toward the other end. Place the rolls upright on a tray.
Author of the recipe - Katie Lee is an American cookbook author, food critic, chef, and writer.
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