Zucchini Rolls
Good thing I dug out the vegetable cookbook I showed you in my last post - here is one recipe I have already decided will be a keeper, perfect to serve as an appetizer: Zucchini rolls filled with a mixture of fresh goat cheese, finely chopped black (pitted) olives, fresh basil, pepper, salt and a pinch of paprika plus a few tbsp of your very best olive oil. Just fry the very finely cut zucchini slices for two or so minutes each side, then leave to degrease on some paper towels for a minute. Spread the filling onto the slices and secure with a toothpick. Serve warm or at room temperature.
And this is how the recipe looked like in the book. You know what? I think mine look tastier.
