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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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An extra light summer and tasty recipe Ingredients:
1 kg zucchini |
1 red bell pepper |
200 g feta cheese, light |
150 g philadelphia cream cheese, light |
1 tablespoon oregano, for the cheese |
1/2 tablespoon pepper, for the cheese |
1 tablespoon breadcrumbs |
1 tablespoon wheat flour |
2 tablespoons parmigiano, grated |
1 egg |
4 tablespoons olive oil |
1/4 teaspoon salt |
1/4 tablespoon pepper, for the marinade |
1/4 teaspoon oregano, for the marinade |
1 garlic clove, pressed |
Directions:
1. Slice the zucchini and heat in the oven at 180°C (heat and timing are basing it on convection oven) until slightly soft (5-10 minutes).
2. Prepare 20 squares of red peppers.
3. Prepare the fill with feta, Philadelphia cheese, oregano, pepper, breadcrumbs, flour, parmigiano cheese and egg. Work the mixture with a fork until everything is well incorporated.
4. Take some of the filling and roll it in one zucchini slice and fix with the spit.
5. Spike one zucchini roll followed by a piece of pepper, then the next zucchini roll and so on until you have 4 spits.
6. Prepare the marinade with oil, salt, pepper, oregano and garlic.
7. Brush the marinade on the spits and grill it in the oven until golden (it takes about 15 minutes).
8. Serve it hot or cold.
9. You can also serve the single rolls as appetizer.
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