Zucchini rolls with cashew dill cream

Ingredients for 1 servings:

• 2 zucchini, slim and straight
• some oil for frying
• 125 g cashew nuts
• 1 garlic clove(s)
• 2 tbsp, heaped Parmesan, finely grated
• 1 lemon(s), juice
• 1 tsp salt, approx.
• 50 ml water, approx.
• 2 tbsp, heaped dill, fresh, finely chopped

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Roughly chop the cashews and blend them finely with a hand blender along with the lemon juice, 40 ml water, and crushed garlic. Stir in the dill and Parmesan cheese, adding a little more water if needed, and season with salt. Let the cream sit for a while. If it becomes too thick while waiting, stir in a little water until smooth, but not too soft. Meanwhile, use a mandoline to slice the zucchini lengthwise into thin strips. Fry the zucchini strips in batches in a little oil for 1-2 minutes on each side, until tender and pliable. Drain the slices on kitchen paper. Place one strip at a time on a smooth surface, such as a board, spread with a little cream, and roll up. Don’t use too much cream, and leave a little free at the end of the strip so the cream doesn’t ooze out. This quantity makes about 15-20 rolls.