Grilled Zucchini Rolls
This recipe is very low in carbs and is a great source of protein, calcium, and phosphorus from the zucchini and feta cheese.
If you want a different flavor, you can always use chopped oregano instead of chives.
(Percentage of daily recommendation)
| Calorie | 144 cal. | (7 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 26 μg | (43 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 524 mg | (13 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 5 g |
Preparation steps
Rinse chives, shake dry and cut into approximately 3/4-inch long rolls.
Trim zucchini, rinse and slice with a vegetable slicer or a peeler lengthwise into thin slices.
Lay on paper towels, sprinkle with salt and let stand for 5 minutes to draw out water.
Meanwhile, drain feta cheese and cut into long sticks.
Pat zucchini slices dry with paper towels. Set slightly overlapping next to each other, depending on the size of each zucchini, align 2-3 slices on work surface for each roll (overall yield is 16 rolls).
Sprinkle each with about 1 teaspoon chile paste, or to taste, and top with cheese. Then roll up the zucchini slices and thread on toothpicks.
Lay rolls on a aluminum grill pan and drizzle with the oil. Cook on the hot grill for 5-8 minutes. Before serving, sprinkle with chives.