Filter
Reset
Sort ByRelevance
The Real Cake Baker
Courgette rolls with pesto and mozzarella
A tasty Italian recipe. The vegetarian starter contains the following ingredients: traditional olive oil and arugula (bag).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
25 minLunchbutter, onion, dried Provençal herbs, flour, milk, dark beer, cheddar cheese, sharp mustard, Worcestershire sauce, hearty white bread,welsh rarebit with onion rings and cheddar
-
20 minAppetizerflat leaf parsley, garlic, Pecorino Romano (cheese), extra virgin olive oil, pine nuts, beef tomatoes, capers,caprese with parsley pesto
-
30 minLunchsweet potato, root, paprika, garlic, cardamom powder, turmeric, cinnamon powder, cayenne pepper, vegetable stock, pumpkin seeds, Sesame seed, honey, cottage cheese, lime, Red pepper,sweet-potato soup with pumpkin seeds and sesame
-
20 minAppetizerfresh green asparagus, lime, Red pepper, garlic, Thai fish sauce, light brown caster sugar, traditional olive oil, couscous, fresh basil, arugula,couscous salad with green asparagus and basil
Nutrition
265Calories
Sodium25% DV600mg
Fat32% DV21g
Protein20% DV10g
Carbs3% DV8g
Fiber8% DV2g
Loved it