Zucchini rolls

Ingredients for 4 servings:

• 3 zucchinis
• 125 g cream cheese
• 100 g quark, 40%
• 1 garlic clove(s), finely chopped
• 5 basil leaves, finely chopped
• 1 tbsp parsley, finely chopped
• 8 black olives, pitted, chopped
• Pepper, from the mill
• Salt
• 1 pinch(s) lemon(s), grated peel
• 1 lemon(s), the juice
• Salt
• Pepper, freshly ground black
• 4 tbsp olive oil
• Parsley, for garnishing
• Basil, for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Slice the zucchini into very thin slices lengthwise using a mandoline or a bread slicer. Blanch briefly or microwave for 1 minute. Let cool. For the filling, mash the cream cheese very finely with a fork or purée it with an immersion blender until smooth. Stir in the garlic, basil, parsley, and olives. Season with pepper, salt, and lemon zest. Roll up the zucchini strips and secure with a toothpick. Place on a platter. Place the cream cheese dressing in a plastic bag and cut off one end. Pipe the dressing into the zucchini rolls. Garnish with parsley or basil. For the vinaigrette, combine all ingredients and drizzle over the rolls. Carefully remove the toothpicks just before serving. For a stronger flavor, you can replace some or all of the cream cheese with feta cheese. Serve with a rustic baguette. Drink suggestion: a fine, sparkling white wine.