Vegetarian zucchini rolls with sour cheese filling
3 servings
60 minutes
Vegetarian zucchini rolls with a tangy cheese filling are a vibrant dish of European cuisine, combining the freshness of vegetables and the zest of tangy goat cheese. Its history traces back to Mediterranean traditions where zucchini is often used in light appetizers. Thin strips of marinated zucchini absorb the aroma of lemon juice and capers, creating a refined flavor combination. The delicate filling of shallots, sun-dried tomatoes, and goat cheese adds richness and texture to the dish. These rolls are perfect for a summer dinner or festive appetizer, especially paired with white wine and fresh herbs. Their simplicity in preparation makes them an excellent choice for those looking to impress guests with an elegant yet light dish.
1
Squeeze lemon juice into a bowl. Add chopped capers and minced parsley.
- Lemon: 4 pieces
- Pickled capers: 1 tablespoon
- Parsley: 1 bunch
2
Peel the zucchini. Using the same peeler, slice them into wide, thick strips. Place the strips in a bowl with juice. Refrigerate for 3 hours.
- Courgette: 3 pieces
- Lemon: 4 pieces
3
In the meantime, prepare the filling. Chop the shallots and tomatoes. Mix them with cheese and breadcrumbs. Stir well and also put in the refrigerator.
- Shallot: 1 piece
- Sun-dried tomatoes: 5 piece
- Soft goat cheese: 150 g
- Breadcrumbs: 2 tablespoons
4
After 3 hours, take the preparations out of the fridge. Take one strip at a time and place a little filling on it with a coffee spoon. Roll it into a small roll.
5
Place all the rolls on a large plate. Before serving, drizzle them with oil and the remaining juice.
- Extra virgin olive oil: to taste
- Lemon: 4 pieces
