{"id":199,"date":"2011-08-15T09:23:00","date_gmt":"2011-08-15T09:23:00","guid":{"rendered":"https:\/\/anjaschwerin.com\/food\/?p=199"},"modified":"2016-04-30T07:48:50","modified_gmt":"2016-04-30T07:48:50","slug":"stuffed-zucchini-roll-ups","status":"publish","type":"post","link":"https:\/\/anjaschwerin.com\/food\/08\/stuffed-zucchini-roll-ups\/","title":{"rendered":"Stuffed Zucchini Roll-Ups"},"content":{"rendered":"
\n
\u00a0After a month of vacation in Germany, I couldn’t wait to be back in my kitchen. Although I cooked a lot in Germany, I was not very inspired to try out new things, and my photography motivation was even worse, as lighting was often dull and I didn’t have the right props and tools at hand to make the food look pretty for a picture.<\/div>\n

Now back in Dubai, I spent the whole last weekend pottering in the kitchen, creating bits and bites, cakes and crackers. Very therapeutic. I took some pictures, and they turned out satisfactory, without much ado. There is no place like home. A kitchen stove, some kitchen props and nice light was all I needed to be at total inner peace.<\/p>\n

<\/a><\/div>\n

As the weather is hot, I made us lunches that turned out to be more of a buffet of light foods: crackers<\/a>, hummus<\/a>, veggie sticks and salads<\/a>. And these zucchini rolls. Grilled slices of zucchini filled with feta cheese, sun-dried tomatoes, fresh thyme and roasted walnuts. They are perfectly sized, each one not much more than a mouthful. I love those bite sizes especially in summer, when you can just take one if you feel like it, instead of having a whole plateful of food <\/b>in front of you. Bon appetit.
\n<\/b>
\n——————————————————————– <\/b><\/p>\n

STUFFED ZUCCHINI ROLL-UPS<\/b><\/div>\n
<\/div>\n
(<\/span>Print Recipe<\/a>)<\/span><\/div>\n
<\/div>\n
2 medium zucchinis<\/div>\n
2 garlic cloves, minced<\/div>\n
dried chili flakes<\/div>\n
salt<\/div>\n
olive oil<\/div>\n
<\/div>\n
1\/2 cup feta cheese<\/div>\n
2 tablespoons sun-dried tomatoes<\/div>\n
2 tablespoons walnuts<\/div>\n
2 teaspoons fresh thyme, chopped<\/div>\n
black pepper, freshly milled<\/div>\n
<\/div>\n
Yields ca. 15<\/div>\n

———————————————————————
\nPlace sun-dried in a small bowl. Pour over with hot water and let stand for 10 minutes to rehydrate. Then drain and finely chop. Set aside.
\nIn a dry pan, roast the walnuts for a few minutes. Chop finely. Set aside.<\/p>\n

In a medium bowl, beat the feta cheese until softened. Season with black pepper. Stir in sun-dried tomatoes, thyme and walnuts. Set aside.<\/p>\n

Preheat grill.
\nCut zucchinis lengthwise into thin slices. Discard the parts that are mainly skin. Apply a little olive oil on both sides, season with salt, some minced garlic and chili flakes. Grill for a few minutes on each side, until softened and lightly charred. Remove and let cool a little.<\/p>\n

Place a half to one teaspoon of the feta mixture onto the zucchini slices. Roll up and tighten each with a toothpick. Repeat with all zucchini slices. Serve at room temperature.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

\u00a0After a month of vacation in Germany, I couldn’t wait to be back in my kitchen. Although I cooked a lot in Germany, I was not very inspired to try out new things,Read More<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":831,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[22,4,16,8],"tags":[],"class_list":["entry","author-Anja","post-199","post","type-post","status-publish","format-image","has-post-thumbnail","category-appetizer","category-gluten-free","category-side-dish","category-vegetarian"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8TjFz-3d","jetpack-related-posts":[{"id":2271,"url":"https:\/\/anjaschwerin.com\/food\/05\/homemade-vanilla-ice-cream\/","url_meta":{"origin":199,"position":0},"title":"Homemade Vanilla Ice Cream","author":"Anja","date":"May 26, 2016","format":false,"excerpt":"Yes, I know. It's been a very very long time since I last posted a recipe here. Needless to say that I lost interest a bit. Needless to say, never enough to kill this blog altogether. I knew one day I would want to post again. And I do use\u2026","rel":"","context":"In "dessert"","block_context":{"text":"dessert","link":"https:\/\/anjaschwerin.com\/food\/category\/dessert\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2016\/05\/VanillaIceCream3-s.jpg?fit=683%2C1029&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2016\/05\/VanillaIceCream3-s.jpg?fit=683%2C1029&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2016\/05\/VanillaIceCream3-s.jpg?fit=683%2C1029&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":2260,"url":"https:\/\/anjaschwerin.com\/food\/07\/green-avocado-smoothie\/","url_meta":{"origin":199,"position":1},"title":"Green Avocado Smoothie","author":"Anja","date":"July 8, 2015","format":false,"excerpt":"I can imagine what you are thinking: she must be living under a rock. The world has been drinking green smoothies for about a decade, and now she's coming up with a recipe...yawn!!! I won't blame you. I do live under a rock in many respects. Although I was aware\u2026","rel":"","context":"In "beverages"","block_context":{"text":"beverages","link":"https:\/\/anjaschwerin.com\/food\/category\/beverages\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2016\/05\/GreenSmoothie4-s.jpg?fit=440%2C640&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":383,"url":"https:\/\/anjaschwerin.com\/food\/03\/almond-molasses-biscotti\/","url_meta":{"origin":199,"position":2},"title":"Almond Molasses Biscotti","author":"Anja","date":"March 14, 2010","format":"image","excerpt":"For some time, I have been planning to make biscottis again. And for even longer, this jar of blackstrap molasses has been sitting in my kitchen cupboard. I have seen a few interesting recipes using it. So I bought it once in order to try it out myself one day.\u2026","rel":"","context":"In "cookies"","block_context":{"text":"cookies","link":"https:\/\/anjaschwerin.com\/food\/category\/cookies\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/03\/AlmondMolassesBiscotti.jpg?fit=946%2C661&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/03\/AlmondMolassesBiscotti.jpg?fit=946%2C661&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/03\/AlmondMolassesBiscotti.jpg?fit=946%2C661&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/03\/AlmondMolassesBiscotti.jpg?fit=946%2C661&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":506,"url":"https:\/\/anjaschwerin.com\/food\/07\/falafel\/","url_meta":{"origin":199,"position":3},"title":"Falafel","author":"Anja","date":"July 14, 2009","format":"image","excerpt":"I lived in Berlin for many years and I miss it a lot these days. 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We were not allowed to travel anywhere beyond the eastern block of\u2026","rel":"","context":"In "main dish"","block_context":{"text":"main dish","link":"https:\/\/anjaschwerin.com\/food\/category\/main-dish\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/10\/Prawns3.jpg?fit=1024%2C576&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/10\/Prawns3.jpg?fit=1024%2C576&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/10\/Prawns3.jpg?fit=1024%2C576&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/10\/Prawns3.jpg?fit=1024%2C576&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":402,"url":"https:\/\/anjaschwerin.com\/food\/02\/homemade-goat-cheese\/","url_meta":{"origin":199,"position":5},"title":"Homemade Goat Cheese","author":"Anja","date":"February 1, 2010","format":"image","excerpt":"\u00a0I am a big fan of cheese. The rest of my family is not so crazy about it, and the fancier the cheese gets (in terms of odor, flavor, etc.), the less excited other family members are. Goat cheese is one of them, that no-one else in this household would\u2026","rel":"","context":"In "dips and spreads"","block_context":{"text":"dips and spreads","link":"https:\/\/anjaschwerin.com\/food\/category\/dips-and-spreads\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/02\/GoatCheese.jpg?fit=817%2C610&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/02\/GoatCheese.jpg?fit=817%2C610&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/02\/GoatCheese.jpg?fit=817%2C610&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/02\/GoatCheese.jpg?fit=817%2C610&ssl=1&resize=700%2C400 2x"},"classes":[]}],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/08\/StuffedZucchini.jpg?fit=1024%2C779&ssl=1","_links":{"self":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts\/199","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/comments?post=199"}],"version-history":[{"count":2,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts\/199\/revisions"}],"predecessor-version":[{"id":2102,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts\/199\/revisions\/2102"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/media\/831"}],"wp:attachment":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/media?parent=199"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/categories?post=199"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/tags?post=199"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}