Zucchini-Feta Rolls

Rating: 4.4 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

These vegetarian antipasti rolls with zucchini and feta are ideal for a party because you can make them a couple of days before.

By elisabeth

Gallery

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
1 day
total:
1 day
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Heat 2 tablespoons olive oil in a large skillet and cook zucchini slices in batches until soft and lightly browned on both sides, 5 to 10 minutes. Add more olive oil as needed. Remove zucchini slices from skillet and drain on paper towels.

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  • Sprinkle zucchini slices with feta and roll up. Secure each roll with a tooth pick.

  • Set zucchini rolls into a dish that is as deep as the rolls are high, and sprinkle with garlic, Italian herbs, and balsamic vinegar. Cover and marinate in the refrigerator for 1 to 2 days.

Nutrition Facts

Per Serving:
158 calories; protein 4.2g; carbohydrates 7.1g; fat 13.4g; cholesterol 16.8mg; sodium 223.2mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Chef Mo
Allstar
Rating: 5 stars
07/20/2018
At first I was concerned about cold zucchini. I let them soak for a day and a half.. Oh these are good! The deep flavor of the balsamic vinegar with Italian spices is broken up by the flavor of the feta. I will salt and pepper before browning next time. Thinly sliced gives the best presentation for these easy appetizers. Read More
Helpful
(1)

Most helpful critical review

Susan
Rating: 2 stars
02/01/2019
I really didn't like this recipe - I found the flavour mix didn't work. I won't make it again - it's more labour intensive than it deserves. Read More
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Chef Mo
Allstar
Rating: 5 stars
07/20/2018
At first I was concerned about cold zucchini. I let them soak for a day and a half.. Oh these are good! The deep flavor of the balsamic vinegar with Italian spices is broken up by the flavor of the feta. I will salt and pepper before browning next time. Thinly sliced gives the best presentation for these easy appetizers. Read More
Helpful
(1)
barbara
Rating: 5 stars
07/20/2018
super delicious! Read More
Susan
Rating: 2 stars
01/31/2019
I really didn't like this recipe - I found the flavour mix didn't work. I won't make it again - it's more labour intensive than it deserves. Read More
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