Italian-Style Zucchini Rolls

Italian-Style Zucchini Rolls

20 minutes
Calories 770kcal


  • 3 baby zucchini (or small, organic, 210g / 7.4 oz)
  • 14 slices 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 tablespoons raspberry vinegar ,
  • sugar ,
  • 1/2 cup fresh basil


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


Calories: 770kcal

Originally posted 2019-02-20 17:30:18.

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