Let the Good Times Roll: Marinated Zucchini Roll-ups Recipe

7 months ago

marinated zucchini roll-ups

Start your meal with a bang so you won’t end it with a whimper! Get your zucchini rolling in this recipe for an Italian antipasti. As a first course meal, these zucchini roll-ups will give you enough satisfaction without completely filling you up.

Makes 15-20 appetizer servings

4 Whole medium zucchini
¼ cup Extra virgin olive oil

¼ cup Red wine vinegar
¾ cup Extra virgin olive oil
½ tsp Thyme
2 Tbsps Chopped fresh parsley or basil
1 Tbsp Capers, minced
1 Tbsp Liquid from bottled capers
¼ tsp Salt
Freshly ground black pepper, to season

½ kilo Fresh shrimps (medium size), boiled and peeled
½ block Block mozzarella cheese
Wooden toothpicks

  1. Preheat oven to 350 °F. Slice zucchini lengthwise into thin sheets with a mandoline or a very sharp knife. Brush two cookie sheets with olive oil. Lay zucchini strips on the sheets and brush tops with more olive oil. Bake for 8-10 minutes until tender. Repeat until all zucchini are cooked.
  2. Meanwhile, prepare marinade. Combine vinegar and olive oil in a bowl. Mix in thyme, parsley, capers and liquid from capers. Season with salt and pepper.
  3. Next, cut up mozzarella cheese into 1/2 inch cubes. In a bowl, toss cheese cubes with 1 Tbsp of the marinade. Cover bowl with plastic cling wrap and refrigerate.
  4. In another bowl, toss boiled shrimp with 2 Tbsps of the marinade. Cover bowl with plastic cling wrap and refrigerate.
  5. In a rectangular pan, lay cooled and cooked zucchini. Pour some marinade and toss to coat all pieces. Cover with plastic cling wrap and refrigerate.
  6. To serve, roll up marinated zucchini around one shrimp and secure with a toothpick. Spear one cube of mozzarella on the bottom end. Refrigerate until ready to serve. Pour more dressing over the roll-ups and garnish with cherry tomatoes.

Recipe by Nina Daza-Puyat
Photographed by Mark Jacob

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