Herbal zucchini roses
Herbal zucchini roses
For 12 pcs
PREPARATION: about 30 mins
BAKING TIME: about 30 mins
Ingredients
– 12 portion moulds about 8.5 cm in diameter
or 1 muffin tray with 12 cavities
– Butter and breadcrumbs for portion moulds/muffin tray
– 500 g zucchini, cut diagonally into slices 2 mm thick
– 2 tbsp basil and 2 tbsp flat-leaf parsley, finely chopped
– 1 pressed garlic clove
– 1 organic lemon, slightly grated peel
– 50 g melted butter
– 4 tbsp Sbrinz AOP, grated
– Pepper
– 2 puffed pastry sheets rolled out into rectangles
– Salt flakes or fleur de sel
Preparation
Blanch zucchini in boiling salted water for 1–2 mins. Remove, rinse with cold water and let drain. Lay out on a clean kitchen towel.
Mix herbs, garlic, lemon peel, butter, cheese and pepper.
Unroll dough sheets, spread with herbal paste. Cut dough sheets crosswise into 6 strips each. Criss-cross dough strips. Overlap zucchini slices on dough sheets so bottom dough halves are free.
Fold free dough halves over so zucchini slices are half-covered. Roll up dough lengthwise and place on prepared baking sheet. Put in fridge for 15–20 mins.
Bake for 25–35 mins in an oven preheated to 200°C.
