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Tomato and fennel compote in zucchini rolls

A recipe with a touch of Greece!

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Tomato and fennel compote in zucchini rolls

At a glance

Serves:
4
Difficulty:
Easy
Method:
30 min.
 
 

Adriana Ortemberg

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Ingredients

    • 1 small zucchini
    • 3 tablespoons olive oil
    • 1 tablespoon soy sauce
    • 3-4 tomatoes
    • 1 / 2 Fennel bulb
    • 1 teaspoon agave syrup  (Or other natural sweetener)
    • 1 teaspoon fresh fresh thyme
    • Sea ​​salt
    • 2-3 sliced ​​black olives

Method

  1. Wash the zucchini and cut lengthwise into thin slices. Soak in a bowl 
 with the 
mixture of two tablespoons of olive oil and a tablespoon of soy sauce.
  2. Meanwhile, peel the tomatoes (dip them in boiling water for about 10 seconds, let cool and remove the skin), remove seeds and cut into small pieces.
  3. Wash the Fennel and dice it.
  4. Put the remaining tablespoon of olive oil in a pan and add the Fennel and thyme. Cook over a medium-low heat with a pinch of salt.
  5. When the Fennel is tender, add the chopped tomatoes 
 and agave syrup. Simmer over a low heat for 10 minutes. Remove and let cool.
  6. Drain the zucchini slices, put a tablespoon of tomato compote in the center of each and roll up.
  7. Decorate with black olives and serve.

 

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