Italian-Style Zucchini Rolls

Italian-Style Zucchini Rolls

Ingredients

• 3 baby zucchini ((or small, organic, 210g / 7.4 oz))
• 14 slice streaky bacon ((or small, organic, 210g / 7.4 oz))
• 1 cup goat cheese ((or small, organic, 210g / 7.4 oz))
• 1/2 cup sun-dried tomatoes ((or small, organic, 210g / 7.4 oz))
• fruit vinegar
• 4 tbsp raspberry vinegar
• 1/2 cup fresh basil

Instructions

1. Preheat the oven to 200 °C/ 400 °F.
2. Using a peeler, slice the zucchini into thin stripes.
3. Place in a bowl and add the vinegar.
4. Make sure you cover the zucchini from all sides.
5. Leave to rest for 10 minutes.
6. Cut the bacon lengthwise and place on a rack or a baking tray lined with parchment paper.
7. Bake until slightly crispy (but still soft) for about 5 minutes.
8. Remove from the oven and place a bacon stripe onto each zucchini slice.
9. Top with soft goat cheese, a small piece of sun-dried tomato and freshly chopped basil.
10. Note: Use drained, chopped sun-dried tomatoes marinated in oil.
11. In most cases, the oil used is a mixture of sunflower and olive oil.
12. I wouldn't recommend using it, as sunflower oil used in such product is almost certainly processed.
13. Wrap the zucchini rolls and pierce each one of them with a toothpick.
14. Enjoy! 🙂