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Zucchini and Cream Cheese Rolls

This recipe is from FoodFood TV channel

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Zucchini and Cream Cheese Rolls
Main Ingredients Zucchini, Cream cheese
Cuisine Fusion
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg
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Ingredients list for Zucchini and Cream Cheese Rolls

  • 1 medium Zucchini cut into vertical thin slices
  • 1 medium Cream cheese cut into vertical thin slices
  • ½ cup Cream cheese
  • 1 tablespoon Extra virgin olive oil
  • to taste Salt
  • to taste Crushed black peppercorns
  • Juice of ½ Italian lemon
  • 2 tsps + for sprinkling Fresh parsley chopped
  • 7-8 Black olives (pickled) pitted and roughly chopped
  • 7-8 Green olives (pickled) pitted and roughly chopped
  • 1 tablespoon Sundried tomatoes roughly chopped
  • + for sprinkling Balsamic vinegar reduction
  • 16 Pizza dough canapé discs
  • 8 teaspoons Tomatoes chopped

Method

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  1. Marinate both the zucchini slices with olive oil, salt and crushed peppercorns and rub the slices well with the mixture.
  2. Heat a stone griller. Place slices on it and grill till evenly done from both the sides. Remove from heat and place on a plate. Add Italian lemon juice to them.
  3. Combine cream cheese, 2 tsps chopped parsley, black olives, green olives and sundried tomatoes in a bowl and mix well. Add salt and crushed peppercorns and mix again.
  4. Place a spoonful of cream cheese mixture in the centre of each grilled zucchini slice and spread little. Roll tightly and cut into halves.
  5. Drizzle little Balsamic vinegar reduction on a serving plate in a zig-zag manner. Place the canapé discs on it and put a roll half on each. Top each with ½ tsp chopped tomato and sprinkle little chopped parsley on top. Drizzle little Balsamic vinegar reduction on top and serve immediately.

Nutrition Info

Calories 970
Carbohydrates 141.5
Protein 33.3
Fat 29.7
Other Fiber Zinc- 3.2mg