These zucchini rolls are a delicious and versatile treat suitable for people following a low-protein diet. These rolls are light and full of flavor, and they are also easy to make.
Ingredients
For 8 people
- 1/2 zucchini
- 2 hands of basil
- 1/2 lemon*
- ½ clove of garlic
- 3 tablespoons extra virgin olive oil
- 1 tablespoon preparation for cheese-flavored sauce (Taranis)
- Pepper and salt
- Bebo culispray
- ½ cup cherry tomatoes (125g)
MATERIAL
- Mandolin or wide peeler
- Pan
- Kitchen paper
- Grater
- Citrus juicer
- Knife and cutting board
- Blender or hand blender
- Cocktail sticks or toothpicks
Preparation
- Shave slivers from the zucchini using a mandolin or wide peeler.
- Heat a pan on high heat and add some Bebo culispray to the pan.
- Fry the zucchini slices in the hot pan for about 20 seconds on each side. Drain on paper towels.
- Make the pesto. Grate the zest of ½ lemon and squeeze half the lemon. Crush half the garlic clove, peel it and cut it into pieces. Put the basil leaves, lemon juice, zest, olive oil, cheese and garlic in a blender and blend. Season to taste with salt and pepper.
- Cut the cherry tomatoes into 2.
- Spread the zucchini ribbons with the pesto and place half a tomato on top.
- Roll them up and secure with a toothpick or cocktail stick. Serve on a pretty plate.
* It is best to take organic lemons since you are using the zest. You can also wash a regular lemon, but use some dish soap to remove the spray well. Do rinse the lime very well afterwards!
Source: Revogan