Zucchini rolls
9 servings
35 minutes
Zucchini rolls are a refined dish of European cuisine where the simplicity of ingredients combines with rich flavor. Its origins trace back to Mediterranean traditions, where light vegetable appetizers are valued for their freshness and sophistication. Tender strips of zucchini, lightly browned in olive oil, serve as the perfect base for a creamy filling of Philadelphia cheese with aromatic herbs and garlic. The rolls have a soft texture with a slight crunch, and their taste is a harmonious blend of fresh greens, creamy tenderness, and mild spiciness. They are ideal as an exquisite appetizer on a festive table or as a light dish for a summer dinner. They can be served with a glass of white wine to enhance their delicate flavor nuances.
1
Slice the zucchini lengthwise into thin long strips.
2
Place on a paper towel, salt it, leave for 10 minutes, then dry.
- Salt: to taste
3
Sauté zucchini in olive oil until soft.
- Olive oil: to taste
4
Then place the zucchini on a paper towel.
5
For the filling, finely chop the greens and garlic, mix with Philadelphia cheese, and season with salt and pepper.
- Parsley: to taste
- Garlic: 1 clove
- Cream cheese (Philadelphia): 250 g
- Dill: to taste
- Salt: to taste
6
Place a teaspoon of the mixture on the edge of the zucchini slice and roll it up.
- Courgette: 2 pieces
7
Sprinkle the ready rolls with olive oil.
- Olive oil: to taste
