Simplicity is my mantra in cooking. I try to come up with simple un-daunting recipes. I often think of some who are forced to cook, to table good food for their family but who do not really care much for cooking. I have a cousin who leads an expat life, who has to shift home every 3 or 4 years and she finds herself in different corners of the world. While, such a life is enviable, it can also be challenging. Especially because in some countries she has to cook herself and cooking is not her thing. Though I have to say, she follows a recipe to the T and creates a pretty yummy dish. I am dedicating this recipe to her tribe.
Zuchhini roll up is a healthy dish which goes well with Italian pasta or a soup or some grilled chicken or even an omlette. It has a crunchy texture and it evokes rather warmly refreshing feelings.
My food word for this recipe would be jiffy recipe.
When you go out shopping look for;
Green Zuchhini
Black olives
Paneer(cottage cheese)
Pine nuts
Chilli flakes
Oregano(can use dry, though I like to use fresh for this recipe)
Garlic powder
Pepper powder
Ricotta cheese
Bolognese sauce (to make it fresh refer any recipe. Or use it from a bottle. Remember I am making life simple here)
The recipe would be;
For portions for four, you will need one large green Zuchhini. Slice them as thin as you can without breaking any as you go from top to down laterally. You should get broad thin strips. You will get 8 such slices from 1 large vegetable. Now marinate gently with extra virgin olive oil, a dash of salt and pepper and a tsp full of garlic powder. Crushed garlic will also work; use 3 pods. In India garlic pods are small. Keep aside for half an hour. Then grill at low heat for 15 minutes max. Allow it to come to room temperature.
Mix 4 tbsp crumbled paneer with 2 tbsp of Ricotta cheese and 2 tbsp sliced black olives. Flavour with oregano, chilli flakes, pepper and season with salt. Make 8 portions and create a rough ball in your palm. In the centre of each ball insert 4 pine nuts. Now roll the Zuchhini with the ball in the centre and insert a tooth pick to hold it together.
Pour Bolegene sauce randomly on top, do not over do the sauce. For this portion, 2 tbsp will do well. Bake for 5 minutes and have it straight out of the oven. Set a bowl of sauce on the side if anyone likes it saucier.
