Zucchini Rolled And Marinated Recipe
Summary
HealthyHigh Protein
Ingredients
| Zucchini | 4 | |
| Eggs | 2 , beaten | |
| Milk | 1/2 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Olive oil | 3 Tablespoon | |
| Olive oil | 1/2 Cup (16 tbs) (MARINADE:) | |
| Lemon juice | 2 Tablespoon (MARINADE:) | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Slice fresh zucchini the long way, very thin (1/8 inch thick).
I use an Oriental vegetable cutter for this step.
Prepare a batter of the eggs, milk, and flour.
Dip the slices in the egg wash and fry in a bit of olive oil over medium-high heat.
Brown lightly on both sides.
Remove and place on a tray to cool.
When the slices reach room temperature, roll each up like a little jelly roll and secure with a toothpick.
If the rolls appear to be too wide, they may be sliced into two rolls, each being secured with a toothpick.
Place the rolls on a serving plate.
Mix the marinade and drizzle some on each.
Serve as a vegetable or in place of a salad, or you might serve it as an appetizer.
I use an Oriental vegetable cutter for this step.
Prepare a batter of the eggs, milk, and flour.
Dip the slices in the egg wash and fry in a bit of olive oil over medium-high heat.
Brown lightly on both sides.
Remove and place on a tray to cool.
When the slices reach room temperature, roll each up like a little jelly roll and secure with a toothpick.
If the rolls appear to be too wide, they may be sliced into two rolls, each being secured with a toothpick.
Place the rolls on a serving plate.
Mix the marinade and drizzle some on each.
Serve as a vegetable or in place of a salad, or you might serve it as an appetizer.
Chef
