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Stuffed zucchini ribbons with tomato, goat cheese and olives

Amaze your guests with this unique zucchini and goat cheese dish

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Stuffed zucchini ribbons with tomato, goat cheese and olives

At a glance

Serves:
4
Difficulty:
Easy
Cost per serving::
Económica
Method:
5 min.
Preparation:
10 min.
 
 

Iker Erauzkin

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Ingredients

    • 2 zucchinis
    • 1kg vine tomatoes
    • 100g pitted Aragon olives
    • A roll of goat cheese 200gr
    • Vegetable or bean sprouts for garnish

     

Method

  1. With the help of a ham slicer or a mandolin, or even a potato peeler, slice the zucchini lengthwise into thin strips.
  2. Blanch for 20 seconds in boiling water, then chill in ice water and set aside.
  3. In a saucepan of boiling water, blanch the tomatoes for a few seconds, chill in ice water, the peel and remove the seeds. Cut into wedges and set aside.
  4. Line a square mold with two zucchini strips covering the base and two strips around the sides so that the filling does not seep out.
  5. Place inside some tomato wedges, a handful of olives and slices of goat cheese. Seal up the zucchini ribbons and turn upside down. Bake in the oven for 3-4 minutes at 190 º.
  6. Serve with a few bean sprouts, lettuce, tomato salad or some sautéed garlic sprouts.

Tip

You can stuff the zucchini ribbons with any ingredient, such as shrimp or serve with mixed greens and a good splash of olive oil or herbs.

Comments

  1. manuela   26.08.2012

    yo no suelo usar rulo de cabra porque me sale demasiado caro, pero como me gustan los platos con queso, busco siempre ofertas o gangas para poder hacer esta clase de platos. Últimamente estoy comprando el queso fresco en http://www.todocabra.com/comprar-queso-fresco-cabra-90.html basicamente porque me sale tirado de precio. Hoy mismo he probado tu receta, pero sustituyendo el rulo de cabra por este queso artesano de cabra y la verdad es que, sinceramente, está realmente muy bueno. Te felicito.

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