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Zucchini rolls with Gorgonzola

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Ingredients for 1 servings:

  • 600 g zucchini, medium-sized
  • 200 g Gorgonzola, firm
  • e.g. olive oil
  • some herbs – branches, various (e.g. rosemary, thyme)
  • 3 garlic cloves, finely chopped

Instructions

Working time approx. 30 minutes; Rest period approx. 7 days; Total time approx. 7 days 30 minutes

when the zucchini becomes too much again…

Wash the zucchini and slice lengthwise into thin, approximately 3 mm thick slices (best done with a slicer). Cut the firm Gorgonzola into cubes not quite the same width as the zucchini slices. Grill the zucchini slices in a little oil (or use a grill pan) and let them cool on kitchen paper. Then roll the cheese in the cubes and seal with a toothpick. Place the rolls, herbs, and garlic in a large preserving jar and fill with olive oil. It’s important that the oil comes to the top of the rolls. Put the lid on, and you’re done! Let it sit for a week, then enjoy.

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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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