Zucchini rolls
4 servings
35 minutes
Zucchini rolls are a refined dish of European cuisine that combines the tenderness of chicken fillet, the spiciness of garlic, and the aroma of fresh basil. The recipe's history is rooted in the tradition of roasting vegetables and meat to create a harmonious flavor. Young zucchinis, due to their softness, are perfect for rolls, while paprika paste adds an appetizing hue. Baked to a golden crust, they become incredibly juicy, and melted hard cheese gives a special texture. These rolls are great as an appetizer on a festive table or as a light yet hearty main dish. They are served with sauce to taste and fresh vegetables. Zucchini rolls strike a balance between lightness and rich flavor that delights with their versatility and elegance.
1
Wash and slice the zucchini lengthwise into 0.5 cm thick pieces, place them on a baking sheet lined with parchment paper, lightly brush with olive oil, and sprinkle with salt.
- Baby courgettes: 2 pieces
- Olive oil: 50 ml
- Salt: to taste
2
Bake in the oven at 180° for 6-8 minutes, then the zucchini will become softer and roll better.
- Baby courgettes: 2 pieces
3
Cut the chicken breast into thin longitudinal slices, slightly pound, season with pepper and salt. Flavor with minced garlic and let it marinate a bit.
- Chicken breast fillet: 1 piece
- Ground black pepper: to taste
- Salt: to taste
- Garlic: 2 cloves
4
Place strips of chicken meat on zucchini slices, sprinkle with grated cheese and basil, add a bit of sauce, then roll up the zucchini rolls and secure them with toothpicks.
- Chicken breast fillet: 1 piece
- Hard cheese: 50 g
- Basil leaves: to taste
- Pepper paste (biber salcasi): 0.5 tablespoon
5
Bake zucchini rolls at 180° for 25 minutes.
- Baby courgettes: 2 pieces
- Chicken breast fillet: 1 piece
