4 zucchinis, thinly sliced lengthwise with the ends trimmed
4 tablespoons olive oil
4 tablespoons balsamic vinegar
250 grams ground meat
1 bunch basil, chopped
50 grams toasted pine nut
1 lemon , its juice
salt , enough amount
pepper, enough amount
Preparation
30 mins
0 mins
Medium
Slice the zucchinis thinly using a mandoline.
Drizzle a little balsamic vinegar and olive oil over the zucchini slices. Cover and refrigerate for at least 20 minutes.
Meanwhile, mix the ground beef with lemon juice, salt, and pepper to taste in a skillet. Cook until the meat is well done.
Mix the chopped basil and pine nuts with the meat.
After 20 minutes of marinating the zucchinis, place them on a grill pan to brown (or they can be placed on a grill). One minute on each side (or until cooked but firm).
Place a tablespoon of the meat mixture on top of each golden zucchini slice and roll them up.
Repeat the previous step until all the meat is used up.
Arrange the rolls upright on a platter and season with salt and pepper on top. Drizzle balsamic vinegar and olive oil over them and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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