Stuffed vegetables and leaf rolls
This lighter take on a French-style stuffed leaf roll is made by filling grape leaves with grated zucchini and cheese instead of the traditional filling, then cooking them gently. Its low-carb profile makes it a suitable snack option for people following a ketogenic diet.
Squeeze the liquid from the grated zucchini and mix it with the white cheese, egg, dill, salt, and black pepper.
Lay the grape leaves shiny-side down. Place one 5 ml measure of filling on each leaf and roll it tightly.
Arrange the rolls snugly in a wide pot and drizzle them with olive oil and lemon juice. Add a little water and cook over low heat for 15 minutes.
Let the rolls rest for 5 minutes and serve warm.
Squeeze the zucchini thoroughly, or the filling will be watery and the leaves will be difficult to roll. Allergens: dairy (white cheese) and eggs.
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