Stuffed Zucchini Rolls
2oz cream cheese
sun dried tomatoes
of cayenne pepper
Salt & Pepper to taste
Thinly slice the zucchini into long vertical strips. You could try a potato peeler, but I prefer a steady hand.
Heat the oil in a large frying pan on a medium heat.
Place the zucchini slices into the frying pan and cook until slightly golden on both side. Remove and place on a layer of kitchen towel. Allow to cool.
Place the cream cheese, artichokes, chives, tomatoes and lemon juice in a bowl and mash together until combined. Season with the salt and pepper to taste. The cayenne pepper is optional.
Spread the cream cheese mixture across the zucchini strips then roll each strip up. Serve on their sides or stand upright and garnish with a thin strip of sun-dried tomato.
Eat and enjoy!
Nutritional Info per roll – 25 Calories, 2g Fat, 1g Protein, 2g Total Carbs, 1g Fibre, 1g Net Carbs