Zucchini and cream cheese rolls

Ingredients for 25 servings:

• 350 g zucchini
• 1 tbsp oil, neutral
• 1 sprig(s) of thyme
• 60 g soft apricots, dried
• 100 g double cream cheese
• 150 g light cream
• Salt
• Pepper, freshly ground
• 1 pack of cream stiffener

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

something different, fruity with apricots

Wash the zucchini and cut lengthwise into 2-3 mm thin slices, ideally using a slicer or a wide vegetable peeler. Grease a grill pan with a little oil and heat over high heat. Fry the zucchini slices for about 1 1/2 minutes on each side, then let cool on kitchen paper. Wash and chop the thyme. Finely dice the apricots. Mix the cream cheese with the crème légère and season with salt and pepper. Stir in the cream stabilizer and fold in the apricot cubes. Season again to taste. Halve the zucchini slices crosswise and place just under a teaspoon of filling on each half. Carefully roll up and secure with a wooden skewer, if desired. Great as an appetizer, finger food, or tapas. 35 kcal per roll.