Courgette involtini

Name: Courgette involtini
Prep time: 20 min
Total time: 30 min
Yield: 24
Ingredients: 100 g cream cheese; 3 mozzarella sticks; 24 basil leaves; 12 dried tomatoes; 2 courgettes; 2 tbsp olive oil; a little pepper; ½ tsp salt

Aperitif fingerfood summer Autumn

Total: 30 min. | Active: 20 min.

vegetarian, gluten-free, Low Carb

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Ingredients

for 24 pieces

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

Involtini
100 g	cream cheese
24	basil leaf
12	dried tomatoes, halved lengthwise
3	mozzarella stick, halved lengthwise, cut into four

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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