Low-protein Recipe

Zucchini rolls

These zucchini rolls are a delicious and versatile treat that are suitable for people following a low-protein diet. These rolls are light and full of flavor, and they are also easy to make.

Category
Low-protein
Preparation time
15 min
Courgetterolletjes

Ingredients

For 8 people

  • 1/2 zucchini
  • 2 handfuls of basil
  • 1/2 lemon*
  • ½ clove of garlic
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon cheese-flavored sauce mix (Taranis)
  • Salt and pepper
  • Allergen-free cooking spray (Bebo culispray)
  • ½ punnet of cherry tomatoes (125g)

EQUIPMENT

  • Mandoline or wide peeler
  • Pan
  • Paper towels
  • Grater
  • Citrus juicer
  • Small knife and cutting board
  • Blender or immersion blender
  • Cocktail sticks or toothpicks

Preparation

  1. Use a mandoline or a wide peeler to shave the zucchini into long ribbons.
  2. Heat a pan over high heat and spray with allergen-free cooking spray.
  3. Sauté the zucchini ribbons for about 20 seconds on each side. Drain on paper towels.
  4. Make the pesto: grate the zest of ½ lemon and juice the lemon. Crush, peel, and finely chop the garlic. Blend the basil, lemon juice, lemon zest, olive oil, cheese, and garlic in a blender. Season with salt and pepper to taste.
  5. Halve the cherry tomatoes.
  6. Coat the zucchini ribbons with pesto and place half a cherry tomato on each.
  7. Roll up the zucchini ribbons and secure them with a toothpick or cocktail pick. Serve on a plate.

* It is best to use organic lemons since you are using the zest. You can also wash a regular lemon, but use a little dish soap to thoroughly remove any pesticide residues. Rinse the lemon very well afterwards!

Related recipes

Back to recipes