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Zucchini Rolled And Marinated

  Zucchini 4
  Eggs 2 , beaten
  Milk 1⁄2 Cup (8 tbs)
  Flour 2 Tablespoon
  Olive oil 3 Tablespoon
  Olive oil 1⁄2 Cup (8 tbs) (For Marinade:)
  Fresh lemon juice 2 Tablespoon (For Marinade:)
  Salt To Taste
  Pepper To Taste

Slice fresh zucchini the long way, very thin (1/8 inch thick).
I use an Oriental vegetable cutter for this step.
Prepare a batter of the eggs, milk, and flour.
Dip the slices in the egg wash and fry in a bit of olive oil over medium-high heat.
Brown lightly on both sides.
Remove and place on a tray to cool.
When the slices reach room temperature, roll each up like a little jelly roll and secure with a toothpick.
If the rolls appear to be too wide, they may be sliced into two rolls, each being secured with a toothpick.
Place the rolls on a serving plate.
Mix the marinade and drizzle some on each.
Serve as a vegetable or in place of a salad, or you might serve it as an appetizer.

Recipe Summary

Difficulty Level: 
Main Dish
Lacto Ovo Vegetarian

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1810 Calories from Fat 1490

% Daily Value*

Total Fat 168 g259.1%

Saturated Fat 26.7 g133.4%

Trans Fat 0 g

Cholesterol 434.3 mg144.8%

Sodium 666.3 mg27.8%

Total Carbohydrates 59 g19.8%

Dietary Fiber 9.8 g39.4%

Sugars 21.5 g

Protein 29 g58.5%

Vitamin A 44.5% Vitamin C 251.9%

Calcium 31% Iron 38.6%

*Based on a 2000 Calorie diet

Zucchini Rolled And Marinated Recipe