Cooks in: 50mins
Levels: Easy
Serves: 4
List of Ingredients
- 14 OZ. of zucchini
- 3/4 C. of bread crumbs
- Mayonnaise
- Grated Grana Padano cheese
- Mint
- Lemon
- Extravirgin olive oil, medium fruity
- Salt
Method
1
Chop a handful of mint. Place the bread crumbs in a bowl with the zest of half a lemon, a teaspoon of the chopped mint, a pinch of salt, and 1/4 cup of oil.
2
Mix 1/3 cup of mayonnaise with 1/3 cup of grated Grana Padano cheese and 2 teaspoons of hot water. Slice the zucchini into ribbons, using a mandoline if possible. Boil the zucchini ribbons for 1 minute, then remove them and blanch them in cold water; remove them from the cold water and dry them.
3
Take two zucchini ribbons and slightly overlap them on one of the short ends, to create one ribbon double the length; fill it with the bread crumb mixture. Roll up the ribbon to form a rosette shape; repeat this process with the rest of the zucchini.
4
Place the roll-ups on a baking tray lined with parchment paper; sprinkle them with a bit of grated Grana Padano cheese and drizzle them with oil; bake at 350°F on the convection setting for 5-8 minutes.
5
Remove the roll-ups from the oven and serve.