Marinated Zucchini and Bocconcini Parcels
77
Soft and creamy mozzarella balls wrapped in a thin slice of zucchini then marinated in a savory mix of olive oil, lemon zest, coriander and mint. Party poppers that are healthy and tasty.
Ingredients
| 6 ½ | ounces |
mozzarella cheese
bocconcini, drained, 180 grams |
|
| 2 | each |
zucchini
cut into ribbons |
* |
| 4 | each |
mint sprigs
|
* |
| ⅓ | cup |
olive oil, extra-virgin
|
|
| 2 | cloves |
garlic
crushed |
|
| 1 | teaspoon |
coriander seeds
lightly crushed |
|
| 1 | tablespoon |
lemon zest
|
|
| 1 | x |
sea salt
flakes |
* |
| 1 | x |
black pepper
cracked |
* |
Directions
Wrap the bocconcini in zucchini ribbons and place in a 2-cup jar with the mint.
Mix the oil, garlic, coriander, lemon zest, salt and pepper in a small bowl and pour over the bpcconcini, making sure they are completely covered.
Seal tightly and store in the fridge for up to 3 days.
Serve as part of a mezze platter or in salads and on char-grilled bread or in baguettes.
Keeps in the refrigerator for up to one week.
Makes 2 cups.
