Courgette rolls with pesto and mozzarella

Name: courgette rolls with pesto and mozzarella
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 125 g Mozzarella; 50 g black olives without pit; 1 zucchini; 4 el pesto arrabbiata; 2 el pine nuts; 1 el traditional olive oil; 30 g arugula bag; 2 el sladressing natural

A tasty Italian recipe. The vegetarian starter contains the following ingredients: traditional olive oil and arugula (bag).

Ingredients

Kitchen Stuff

8 cocktail sticks

Directions

Prepare the mozzarella with a fork. Slice the olives and scoop through the mozzarrella.
Wash and halve the zucchini and scrape with a cheese slicer (or cut with a knife) into 8 slices. The rest of the zucchini is not used.
Spread the zucchini thinly with the pesto. Place a portion of the mozzarella mixture at the end of each slice.
Roll up the zucchini slices and secure with a cocktail stick.
Roast the pine nuts briefly in a dry frying pan with non-stick coating. Leave to cool on a plate.
Heat the oil in the same pan and bake the zucchini balls around brown for about 3 minutes. Spread the arugula over the plates and drizzle with the dressing.
Place the zucchini balls on top and sprinkle with (freshly ground) pepper and pine nuts.