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Pickled zucchini and mozzarella rolls

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Ingredients for 1 servings:

  • 2 small zucchini
  • 250 g mini mozzarella
  • 1 garlic clove(s)
  • 1 tsp mustard seeds
  • 1 tsp peppercorns
  • some basil leaves
  • Olive oil, mild

Instructions

Working time approx. 10 minutes; Rest period approx. 2 days; Total time approx. 2 days 10 minutes

Slice the zucchini very thinly, using a vegetable peeler, for example. Wrap the mozzarella balls in the slices and layer the rolls tightly in a 500 ml preserving jar. Scatter the basil leaves, mustard, and peppercorns between them. Add the garlic clove whole or finely chopped, depending on your taste. Pour olive oil over the zucchini until it’s completely covered, refrigerate, and let it sit for at least two days.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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