These little vegetarian appetisers are a wonderful contrast of flavours and textures. The chargrilled zucchini is slightly smoky and creamy in contrast to the sharpness of the Parmesan cheese and the crunch of almond slivers found inside the rolls.
Quick and easy to make, these Zucchini and Parmesan Rolls look chic and taste sensational – they’ll disappear as soon as they’re served.
Zucchini and Parmesan Rolls - try stopping at one roll !
Ingredients 1 large zucchini
1 tablespoon almond slivers or flakes
30 g parmesan cheese shavings
1 tablespoon fresh mixed herbs (basil, oregano)
2 tablespoons pepita seed oil or extra virgin olive oil
sea salt and pepper to taste
You only need a few ingredients to make these delicious rolls.
Rinse the fresh herbs and pat dry.
Finely dice the herbs and transfer into a small mixing bowl.
Cover the herbs in the pepita seed oil or extra virgin olive oil.
Drizzle the herb infused oil over the Zucchini and Parmesan Rolls just before serving.
Wash the zucchini and cut lengthwise into thin slices.
Chargrill the zucchini slices on a BBQ or under a griller, until they just start turning golden in colour. Chargrill on both sides.
Remove from the BBQ and place the zucchini on a chopping board or similar hard surface to cool.
Place the almonds flakes over the zucchini slices.
Place parmesan flakes over the almonds.
Roll each zucchini and secure with a toothpick.
Refrigerate until required.
Just before serving, drizzle the herb infused oil over the zucchini rolls and season with a little salt and pepper.
Roll each zucchini slice encasing the parmesan cheese and almonds and secure with a toothpick.
Notes I used a mandolin to achieve thin and equal zucchini slices.