| | | |  | 6 medium | | zucchinis | | | 450 g | | goat cheese feta | | | 1 | | lemon (zest and juice) | | | 1 pinch | | red chilli flakes | | | 2 Tbs | | Italian parsley, finely chopped | | | 4 Tbs | | basil leaves, torn | | | 3 Tbs | | extra-virgin olive oil | | | 2 cloves | | garlic | |
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| | | | 1 | Top and tail the zucchini, slice them finely, lengthwise. Pre-heat a heavy griddle pan or grill. Spray or brush the zucchini slices with olive oil. Grill on both sides until just changing colour. Do not over cook. | | 2 | Cut the cheese into bite-size pieces to fit into the zucchini strips. Mix the cheese with the lemon zest, chilli flakes and half the herbs. Roll zucchini slices around each piece of cheese and secure with a toothpick. | | 3 | Arrange the zucchini rolls on a serving platter. Whisk the lemon juice, olive oil, garlic, remaining herbs and seasonings together in a bowl and drizzle over the rolls. Cover and leave to marinate for 30 minutes before serving. | | 4 | Serve with paper napkin for pass around finger food or as part of an antipasto platter. |
| | | | Servings: 20 | | Yield: 60 | | | | Recipe Source | Author: Elise Pascoe Source: Elise Pascoe International Cooking School | | | | Copyright © 2006, The Gourmet Saint |
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Zucchine Incartocciate (Zucchini and Goats Cheese Parcels)