Stuffed Zucchini Rolls in Beer Marinade
Ingredients for about 12 rolls / 2–3 servings:
- 2 large zucchini
- 300 g chicken breast fillet
- 1 large carrot
- 100–150 g grated cheese (e.g., Gouda, Emmental, mozzarella)
- Salt, pepper, paprika
- a little oil for frying
- 100 ml pale beer
2–3 tsp "Every BEER you take" by Rock'n'Rubs - Optional: a splash of lemon juice
Preparation
Step-by-step instructions
- 1
Prepare the zucchini
Slice the zucchini (and carrot) lengthwise into “spaghetti”-like strips about 3 mm thick using a vegetable peeler or mandoline. Lightly salt and let sit for 5–10 minutes, then pat dry. Optionally, briefly pre-cook them in a pan or on the grill to make them more flexible.
- 2
Marinate chicken
Cut the chicken into thin strips, mix with half of the beer marinade, and let it marinate in the fridge for at least 30 minutes.
- 3
Prepare the carrot
Coarsely grate the carrot; depending on your preferred texture, briefly sauté or use raw.
- 4
Fill the rolls
Lay out a zucchini slice. Place a bit of chicken, carrot, and cheese (e.g., Gouda or mozzarella) at the bottom. Roll up tightly and secure with a toothpick.
- 5
Bake/Finish Cooking
Preheat the oven to 180°C top and bottom heat. Lightly oil a baking dish and arrange the rolls inside. Drizzle with the remaining marinade and sprinkle cheese on top. Bake for 20–25 minutes until the chicken is cooked through and the rolls are golden brown.
***Stovetop alternative: Sear on all sides, then finish cooking in the oven.
- 6
Serve
Remove toothpicks and plate the dish. Top with herbs if desired.
TIP:
Briefly reduce the remaining marinade and refine it into a sauce with cream or crème fraîche – goes perfectly with baguette or salad. For chicken, aim for a core temperature of about 74°C as a doneness guideline.
