Zucchini Rolls

Ingredients

• 2 medium zucchinis (250 g each)
• 1 tbsp Olive Oil
• 1 Garlic clove
• 1 handful basil
• 0.5 Organic lemon
• 200 g ricotta
• 50 g feta (45% fat in the texture)
• Salt
• Pepper
• pink peppercorns (crushed; optional)

Instructions

1. 1.

   Clean and wash zucchinis, then slice lengthwise into thin strips with a vegetable peeler. Brush a grill pan with olive oil. Fry zucchini slices in batches over medium heat for about 30–45 seconds per side until lightly browned and tender but still firm. Drain briefly on paper towels to remove excess oil.

2. 2.

   Peel and finely chop garlic. Wash basil, shake dry, pluck leaves and roughly chop. Wash lemon hot, pat dry, grate zest finely and squeeze out the juice.

3. 3.

   In a bowl combine ricotta, crumbled feta, garlic, basil, 1 tsp lemon zest and 1 tbsp lemon juice. Season with salt and pepper to taste.

4. 4.

   Place about 1 tsp of filling on one end of each zucchini strip and roll loosely. If needed, secure with a small wooden skewer. Sprinkle pink peppercorns over the rolls as desired.