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These zucchini rolls are typically served as part of the appetiser spread, which is the first course of bite-sized appetisers served before the main course. This appetiser is a crowd-pleaser, and it can be made ahead of time and served cold. Alternatively, all of the preparation can be done ahead of time, and the rolls can be assembled a few hours ahead of time, stored in an airtight container in the fridge, and served fresh. The adaptable snack is also forgiving of replacements green olives would work just as well as the sun-dried tomatoes.
The concept behind such bite-sized zucchini rolls is to focus on vegetable-based small portion appetisers that can be enjoyed guilt-free at a party... Don't forget that the exotic presentation will have a lot of people rolling their eyes as well.
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Amrita Raichand, a lifestyle chef, shared a delicious zucchini roll recipe on her Instagram. Here is the recipe:
Ingredients:
Zucchini (thin & long slices)
1-2 Bell peppers juliennes
Boiled & shredded chicken (boiled along with cloves, peppercorn & bay leaves)
Curd (in the proportion of 1:3 )
Salt & pepper to taste
Lemon juice
Light soy sauce
Method:
Wash zucchini well and cut it into thin slices with the help of a mandoline cutter. Place on an absorbent paper to remove its moisture. In a blender, add the chicken along with curd, salt, pepper, lemon juice & soy sauce & blend into a smooth paste (the ratio of curd to chicken should be 1:3). Now take a slice of zucchini & spread the prepared chicken paste evenly. Place the bell peppers on one side of the zucchini & roll till it’s sealed. Serve immediately.
If you don't have a mandoline, cut slightly thicker round zucchini slices. Top the slices with the chicken mixture (no need to blend in a mixer). Serve the bell peppers diced as a garnish! To make this vegetarian, substitute paneer for the chicken.
Because they are quick and easy, and nothing beats bite size. Simply put them in your mouth. Sometimes they come right after each other!
There are numerous ways to prepare zucchini as a summer vegetable. The only disadvantage is that they are sometimes quite watery, with a slimy texture, but when grilled, zucchini becomes so much more, it enters a whole new class of food.
To grill the zucchini, use a grill pan on high heat (a barbecue grill works just as well). Thin slices of zucchini are quickly grilled. Garnish with bread crumbs and freshly grated Parmesan cheese. Roll them up and hold with a toothpick. Cook for about 10 minutes in the oven. They were barely out of the pan and onto the table.
