Zucchini Rolls with Herb-Marinated Mozzarella Balls

By Birgitta

Adapted from Finnish food magazine Glorian Ruoka & Viini

Ingredients

• Herb marinade:
• 2 packets of mini mozzarella balls, drained
• 2 medium sized green courgettes/Zucchinis
• 4 Tbsp extra virgin olive oil
• 2 Tbsp white balsamic or white wine vinegar
• 3 Tbsp of finely chopped fresh herbs (I used chervil and chives)
• sea salt
• freshly ground black pepper

Preparation

Step 1

In a medium-sized bowl, mix finely chopped herbs, olive oil and vinegar, season with salt and pepper. Add mozzarella balls and stir gently, until they're coated with the herb vinaigrette. Leave to stand for 30 minutes, stirring couple of times:

Wash the courgettes/zucchinis. Take a vegetable peeler and cut thin long strips of the courgette, first along the lenght of one side, when seeds appear, then another side. Blanch them in a salted water for 2 minutes, then drain and place in a bowl of cold water to cool.

Drain the zucchini slices. Take one slice at a time, and put a herb-marinated mozzarella ball at one end. Roll up, and place on a serving tray. Continue with the rest of the zucchini slices and mozzarella balls.

Sprinkle with some sea salt flakes, herbs and crushed black peppercorns and serve.