Mozzarella Wrapped in Zucchini with Summer Salad
Mozzarella wrapped in zucchini with summer salad is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g White bread
- 150 g cherry tomatoes
- 1 honey melon
- 2 arugula
- 1 parsley
- 1 basil
- 2 young zucchinis
- 4 buffalo mozzarella balls (125 g each)
- Salt
- Pepper (freshly ground)
- 6 tbsp Olive oil
- 4 tbsp white balsamic vinegar
- 1 tsp Honey
- 0.5 tsp Dijon mustard
Instructions
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1.
Preheat the oven to 220°C (428°F) on top heat.
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2.
Cube the bread, spread it on a baking sheet lined with parchment paper, and roast in the oven for about 5 minutes until crisp. Remove and let cool slightly.
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3.
Wash, trim, and halve the tomatoes. Cut the melon in half, scoop out seeds, peel the flesh from the skin, and cube. Wash and dry the arugula. Rinse parsley and basil, shake off excess water, and finely chop together. Crush the garlic cloves. Wash the zucchinis, cut off ends, and slice lengthwise into thin rounds. Drain the mozzarella and halve each ball. Sprinkle half of the chopped herbs on a plate and toss the mozzarella in it. Place two zucchini slices crosswise on the work surface and lay half a mozzarella on top. Season with salt and pepper, then fold the zucchini over to form parcels. Secure with toothpicks. Repeat to make eight mozzarella parcels.
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4.
Heat 4 tbsp oil in a hot pan and fry the mozzarella parcels for about 10 minutes, turning occasionally over medium heat. Season with salt and pepper while cooking.
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5.
Whisk together vinegar, remaining oil, honey, mustard, leftover herbs, and 2–3 tbsp water. Season with salt and pepper. Arrange arugula, tomatoes, melon, and bread cubes on a plate, drizzle with dressing, and serve the zucchini parcels alongside.
