Courgette rolls stuffed with spinach and goat cheese
It’s late, and you still have to cook your lunch to bring to work tomorrow. Thinking something easy and quick to do is an everyday challenge. So we bring you an effortless recipe but also delightful. You can’t wait to lunchtime with these stuffed zucchini rolls.
Servings for 1
Wash the zucchini and cut it into 10 thin slices. Try to make all the leaves as similar as possible.
Brush one side of the slices with extra virgin olive oil.
Place the oily side on the grill and place over high heat for 1-2 minutes or until the grill pattern becomes visible. Remove and set aside.
Prepare the filling by combining the two cheeses and seasoning with salt, pepper and dried thyme. Add the lemon juice and mix.
Spread out the paper film on the work surface and place five sheets of zucchini on top of it, overlapping them lengthwise.
Spread out half of the cheese filling and place a row of baby spinach leaves at one end.
Wrap it up with cling film so that it does not fall apart. Repeat with remaining leaves and stuffed zucchini.
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