Rulos de Calabacín

    I got the inspiration for these zucchini rolls in a restaurant in Valencia city a couple of weeks ago.  It’s quick and easy to make and, thus, a great recipe for spring time when we  have all this fresh produce available and don’t want to spend much time in the kitchen.

 

  Here’s what you’ll need:

MATERIALS

  - Stove Grill

  - Mandolin or slicer

  - Bowl to mix ingredients

  - Plate to serve
 

INGREDIENTS

  - 1 zucchini

  - 6 shrimp (cooked and peeled)

  - 1.5 cups of cream cheese

  - Salt and olive oil

  - Greens for garnishing

HOW TO PREPARE IT

1. Start by cleaning the zucchini and cut about 10 slices of 1/16 of an inch.

2. Heat up the grill and add a little bit of olive oil.

3. In a bowl mix the cream cheese and the diced shrimp, add salt and a teaspoon of olive oil.

 

4. Cook the zucchini by browning both sides but leave it with an al dente texture (you don’t want the zucchini to feel soggy).

 

 

5. Add a tablespoon of the cream cheese and shrimp on top of a slice of zucchini and roll it.

 

6. Make a bed of greens on a plate and serve the zucchini rolls on top.

 

 

 

 

 

 

Enjoy!