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Snack: Italian-Style Zucchini Rolls
Prep Time: 10 mins
This recipe includes superfoods such as:
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Get it now →Ingredients
3 small or baby zucchini, organic (210g / 7.4 oz)
14 thin slices streaky bacon (175g / 6.2 oz)
1 cup goat cheese, soft (200g / 7.1 oz)
½ cup sun-dried tomatoes, drained (55g / 1.9 oz)
4 tbsp raspberry vinegar or any other fruit vinegar, see recipe for my Home-made Fruit Vinegar. You can also use any sugar-free fruit vinegar like Star's Red Raspberry Vinegar or balsamic vinegar.
½ cup fresh basil
Instructions
1.Preheat the oven to 200 C / 400 F. Using a peeler, slice the zucchini into thin stripes.
2.Place in a bowl and add the vinegar. Make sure you cover the zucchini from all sides. Leave to rest for 10 minutes.
3.Cut the bacon lengthwise and place on a rack or a baking tray lined with parchment paper. Bake until slightly crispy (but still soft) for about 5 minutes. Remove from the oven and place a bacon stripe onto each zucchini slice. Top with soft goat cheese, a small piece of sun-dried tomato and freshly chopped basil.
Note: Use drained, chopped sun-dried tomatoes marinated in oil. In most cases, the oil used is a mixture of sunflower and olive oil. I wouldn't recommend using it, as sunflower oil used in such product is almost certainly processed.
4.Wrap the zucchini rolls and pierce each one of them with a toothpick. Enjoy! :-)
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Get it now →Nutrition Facts
Serving Size: 7
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 17 kcal | ||
| Fat 19.2 g | ||
| Carbohydrate 6.3 g | ||
| Protein 15.7 g | ||
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