Courgette involtini

Courgette involtini

Total: 30 Min. | Active: 20 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / piece: 36 kcal
, Fat: 2 g
, Carbohydrate: 1 g
, Protein: 2 g

Ingredients

24 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Courgette

2 courgettes (each approx. 200 g), cut lengthwise into approx. 3 mm slices (produces approx. 24 slices)
2tbsp olive oil
½tsp salt
a little pepper

Involtini

100g cream cheese
24 basil leaves
12 dried tomatoes, halved lengthwise
3 mozzarella sticks, halved lengthwise, cut into four
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How it's done

Courgette

Place the courgette slices on a baking tray lined with baking paper, brush both sides with oil, season. Bake for approx. 10 mins. in the centre of an oven preheated to 220°C. Remove the courgette slices, allow to cool slightly.

Involtini

Spread cream cheese over the courgette slices, top each slice with 1 basil leaf, 1 piece of tomato and mozzarella. Roll up the courgette, secure with toothpicks.

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