Zucchini Wrapped Goat Cheese with Tomato-Avocado Vinaigrette
Nutritional values
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 13.4 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 437 mg | (11 %) | ||
| Calcium | 631 mg | (63 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 Zucchini
- salt
- 350 grams Goat cheese
- freshly ground peppers
- 4 Tbsps sunflower oil
- 2 Tomatoes
- ½ Avocado
- 1 handful Wild garlic
- 3 Tbsps white balsamic vinegar
- 2 garlic cloves
Preparation steps
Rinse the zucchini, cut off the ends and cut lengthwise into very thin slices using a mandolin or knife. Blanch the zucchini slices in boiling salted water, drain and pat dry. Cut the goat cheese into 4 slices and wrap each one in about 6 overlapping slices of zucchini. Season with salt and pepper. Heat 2 tablespoons of the sunflower oil in a pan and sear the zucchini wrapped cheese for about 2 1/2 minutes per side, until the zucchini is golden brown and cheese begins to melt.
Rinse the tomatoes, cut into quarters, remove the seeds and finely chop. Peel the avocado, remove the pit and cut into small cubes. Rinse the wild garlic, coarsely chop and puree with 2-3 tablespoons of water. Whisk the garlic puree with the remaining sunflower oil and the white balsamic vinegar. Stir in the tomatoes and avocado.
Peel and finely chop the garlic. Add the pan with the zucchini during the last 2 minutes of cooking. Arrange the zucchini wrapped goat cheese on plates, drizzle with the vinaigrette and serve.
