A light take from French cooking, these rolls are made by filling vine leaves with grated zucchini and cheese instead of a traditional grain filling, then gently cooking them. Their low-carb profile also makes them a suitable snack for those following a keto diet.
Squeeze the moisture out of the grated zucchini and mix it with the white cheese, egg, dill, salt and pepper.
Lay out the vine leaves smooth side down, place a teaspoon of filling on each, and roll tightly.
Pack the rolls tightly into a wide pot, drizzle with olive oil and lemon juice, and cook on low heat with a little water for fifteen minutes.
Let the rolls rest for five minutes and serve warm.
If you do not squeeze out enough moisture from the zucchini, the filling turns watery and the leaves become hard to roll. Allergens: contains dairy (white cheese) and egg.
If you cannot find vine leaves, savoy cabbage leaves give a similar result, though you may need to extend the cooking time by a few minutes.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.