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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).
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Ingredients
Directions
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Prepare the mozzarella with a fork. Slice the olives and scoop through the mozzarrella.
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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.
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Spread the zucchini thinly with the pesto. Place a portion of the mozzarella mixture at the end of each slice.
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Roll up the zucchini slices and secure with a cocktail stick.
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Roast the pine nuts briefly in a dry frying pan with non-stick coating. Leave to cool on a plate.
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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.
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Place the zucchini balls on top and sprinkle with (freshly ground) pepper and pine nuts.
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Nutrition
265Calories
Sodium25% DV600mg
Fat32% DV21g
Protein20% DV10g
Carbs3% DV8g
Fiber8% DV2g
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