November 21, 2011

Zucchini rolls with almond, rosemary and lemon stuffing

Hi friends, 

Did you have a nice weekend? 

I have been having really efficient phase recently and I finally feel like I am getting on top of things. I really hope it stays like this, especially when December is shaping up to be a very busy month!

Since I was getting things organised this weekend, I also had time to try a couple of new recipes. These zucchini rolls, stuffed with a delicious almond crumble are a perfect food for summer parties, but you could use the same stuffing for any other seasonal veggies - try thinly sliced pumpkin or sweet potato even! 

Mixed with finely chopped fresh rosemary, a couple of wedges of those simple preserved lemons I made earlier, and fried in virgin coconut oil until the beautiful nutty aromas swift in the air, this crumble was truly sensational. Perfect weekend snack food!

Zucchini rolls with almond, rosemary and lemon stuffing
(serves 2-4)

3 zucchinis/courgettes, thinly sliced (you could also use sweet potato, aubergines or pumpkins)
1 teaspoon extra-virgin olive oil or coconut oil
70g almond meal
1 tablespoon finely chopped fresh rosemary
zest of 2 preserved lemon wedges, finely chopped
1 teaspoon extra-virgin olive oil or coconut oil, extra

1. Brush the thinly cut zucchini slices with a little bit of oil. Heat a grill pan on medium high and grill the slices for a few minutes on each side. The slices should be just tender, but please don't be tempted to overcook them! 

2. Mix the almond meal, rosemary and lemon zest in a bowl. Heat a small amount of coconut oil in a frying pan and add the crumble mixture. Fry for 5-10 minutes, stirring and moving the mixture frequently, until the crumble starts to release its nutty aromas. Be careful not to let it burn! 

3. To assemble, place a teaspoon of stuffing on each zucchini slice and roll up. Use a small wooden pick to hold the rolls together. Serve room temperature.