Zucchini rolls with goat cheese cream

Name: Zucchini rolls with goat cheese cream
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 3 discs (à 25 g) Courgettes; 7-10 Tbsp Oil; 20 g dried tomatoes; 10 g Walnut kernels; 7-10 Tbsp Thyme; 50 g Goat cream cheese (30 % fat); 3 wooden skewers

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

3 discs (à 25 g) Courgettes
7-10 Tbsp Oil
20 g dried tomatoes
10 g Walnut kernels
7-10 Tbsp Thyme
50 g Goat cream cheese (30 % fat)
3 wooden skewers

Directions

1
Spread a thin layer of oil on a coated pan and heat it up. Fry the zucchini slices briefly on both sides. Take out and let cool off. Finely dice the tomatoes. Chop nuts. Wash the thyme and, except for something to garnish, pluck off the leaves.
2
Stir the tomatoes, nuts and thyme into the cheese, except for a little bit for garnishing. Spread the cheese mixture on the zucchini slices, roll them up and pin them. Heat the rest of the oil in the pan. Brown the rolls in it. Remove and arrange on a plate. Sprinkle with the remaining tomato and nut pieces, garnish with thyme