Filled Zucchini Rolls

Ingredients

• 200 g thick carrots (1 thick carrot)
• 3 zucchini
• Salt
• 2 leaves red cabbage
• 100 g pickled orange bell peppers (1 pickled orange bell pepper)
• 10 g herbs (0.5 bunch; e.g., parsley, chives, basil, mint)
• 200 g feta cheese (50% fat in total)
• 200 g cream cheese (30% fat in total)
• 50 ml milk
• 2 tbsp lemon juice
• Pepper
• 100 g yellow bell peppers (0.5 yellow bell pepper)
• 5 g peeled sesame seeds (1 tsp)
• 1 tsp Pink peppercorns
• toothpicks

Instructions

1. 1.

   Peel and trim the carrots, then use a gouge to cut them into very thin long slices. Wash the zucchini and slice it lengthwise as well. First cook the zucchini in boiling salted water for 1–2 minutes, remove, shock in cold water, and pat dry. Then cook the carrots in the same boiling water for about 2–3 minutes, remove, shock in cold water, and pat dry.

2. 2.

   Wash and trim the red cabbage into very fine strips. Drain the pickled peppers and chop them small. Wash the herbs, pat dry, and finely chop.

3. 3.

   Crush the feta cheese finely, then mix with cream cheese and milk. Season with salt, lemon juice, and pepper. Core the yellow bell pepper, wash it, and cut into small cubes.

4. 4.

   Lay the zucchini slices side by side on a work surface. On half of them place one carrot slice each. Add a dollop of the cheese mixture on top, roll up the vegetable slices, and secure the ends with toothpicks. Arrange the rolls upright. Garnish one third of the rolls with chopped herbs and yellow pepper pieces; sprinkle another third with red cabbage and sesame seeds; cover the last third with strips of drained pickled peppers and garnish with pink peppercorns. Serve the filled zucchini rolls.