Zucchini Rolled And Marinated
|Eggs||2 , beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Olive oil||3 Tablespoon|
|Olive oil||1⁄2 Cup (8 tbs) (For Marinade:)|
|Fresh lemon juice||2 Tablespoon (For Marinade:)|
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.