Go Back
Anna Lewandowska

Stuffed zucchini roll-ups with groats, olives and sun-dried tomatoes

Thin zucchini ribbons rolled around a blended filling of millet or bulgur, olives, sun-dried tomatoes and garlic, topped with thyme and walnuts and baked for ten minutes.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1/3 cup groats e.g. millet or bulgur
  • 8 olives green or black
  • 2 dried tomatoes
  • 1 tablespoon olive oil
  • 1 garlic clove
  • 1/2 zucchini
  • 1 teaspoon dried thyme
  • 2 tablespoons chopped walnuts
  • pinch of salt
  • pinch of pepper

Method
 

  1. Rinse the groats thoroughly under cold running water, then cook them according to the packet instructions until soft and fluffy. Let them cool a little.
  2. Blend the groats until smooth with the olives, sun-dried tomatoes, olive oil and garlic, and season with salt and pepper. If the mixture is too thick, add a little water or more olive oil.
  3. Preheat the oven to 200°C (390°F).
  4. Using a vegetable peeler, cut the zucchini into wide, thin ribbons.
  5. Spread the filling on each ribbon, roll it up and arrange the rolls tightly in an ovenproof dish.
  6. Sprinkle with dried thyme and chopped walnuts and bake for about 10 minutes, until the zucchini softens slightly and the nuts turn golden.

Notes

Calories and the number of servings are approximate, estimated from typical ingredient amounts.