Zucchini rolls with goat cheese

Name: Zucchini rolls with goat cheese
Cook time: 15 min
Total time: 15 min
Yield: 18
Ingredients: 50 g Hazelnut kernels without skin; 4 Stem(s) Mint; 50 g dried tomatoes in oil; 300 g Fresh goat cheese; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 (approx. 500 g) Courgette; 7-10 Tbsp wooden skewers

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 18

50 g Hazelnut kernels without skin
4 Stem(s) Mint
50 g dried tomatoes in oil
300 g Fresh goat cheese
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 (approx. 500 g) Courgette
7-10 Tbsp wooden skewers

Directions

1
Roast the hazelnuts in a pan without fat. Take them out, let them cool down and chop them roughly. Wash mint, shake dry and chop leaves of 2 stalks finely. Drain tomatoes and dice finely. Mix cream cheese, tomatoes, nuts, oil and mint, season with salt and pepper
2
Wash and clean the zucchini and slice into thin strips. Put about 1 teaspoon of cheese mixture on each end of the courgette strips, roll them up and pin them with wooden skewers if necessary. Arrange the rolls on a plate. Keep cold until serving. Garnish with remaining mint