- Prepare the zucchini:
- Using a vegetable peeler or mandoline, slice the zucchini lengthwise into thin strips (about 3 mm thick).
- Lightly salt the strips and let them sit for 5–10 minutes, then pat dry with paper towels.
- Optional: Pre-cook briefly in a pan or on the grill to make them more flexible.
- Marinate the chicken:
- Cut the chicken into small, thin strips.
- Mix with half of the beer marinade and let it marinate in the fridge for at least 30 minutes.
- Prepare the carrots:
- Coarsely grate the carrot.
- Sauté lightly or use raw, depending on your preferred texture.
- Assemble the filling:
- Lay out a zucchini strip.
- Place a little chicken, carrot, and cheese at the bottom end.
- Roll up tightly and secure with a toothpick.
- Bake or fry:
- Place the rolls in a lightly oiled baking dish.
- Add the remaining marinade and sprinkle with cheese.
- Bake in the oven at 180 °C (top/bottom heat) for about 20–25 minutes, until the chicken is cooked through and the rolls are nicely browned.
- Alternatively: Brown all over in a pan, then finish cooking in the oven.
Tip:
You can also simmer the marinade and stir in some cream or crème fraîche to make a delicious sauce – perfect with baguette or a colorful salad.
