, , , , , , , , , , , , , , ,

Can we talk about these zucchini rolls? They are tasty, zesty and just the right bit of crunchy. They look just that little bit fancy… but are actually super easy to whip up. I imagine they would be the cutest little snacks to take on a picnic, or as hors d’oeuvres at a soiree.

Here’s how:

Zucchini Rolls

What You’ll Need:
1 medium zucchini, sliced thinly lengthwise
1/2 cup cherry tomatoes, quartered
Feta cheese, cubed
Alfafa sprouts
1/2 cup couscous, cooked
Olive oil
1 Lemon
Salt & pepper

What to Do:
Preheat an oven to 190 degrees celsius.

Cut thin slices lengthwise down the zucchini (you can use a mandolin if you have one). Brush zucchini strips with olive oil and place on a baking sheet. Brush the cherry tomatoes with olive oil and place on another baking sheet. Season both tomatoes and zucchini strips with fresh cracked pepper and sea salt. Cook in the oven for about 10 minutes (or less if you like more crunch).

Once cooked, lay zucchini strips out on flat surface. Put a tomato quadrant on one end of the zucchini, followed by some cubes of feta, some alfafa sprouts and a tablespoon or so of cousous. Now it’s time to roll! Pick up the end you placed the tomato & other ingredients on and gently begin to roll. Once rolled, pick them up and place them upright. Squeeze a tiny bit of lemon juice onto each one, and enjoy!

This is how we ate them – with dressed salad greens, roasted paprika potatoes and chorizo (for the boy only, of course).