Lemon & feta zucchini rolls.

Time for a new post!
It's sunday afternoon, my son is playing alone (miracle) with his Legos and I had the time to post this on my Italian blog La mora Romagnola, now I hope to have spare time enough to translate and post the recipe here too.
These rolls are easy and tasty, vegetarian (or vegan if you avoid feta cheese) and gluten free if you use GF breadcrumbs.
I loved them and I must admit I've eaten almost half before dinner. B)

4 servings:

3 big and long zucchini

3/4 cup breadcrumbs

3/4 cup feta cheese

zest from 1 organic lemon

5-6 mint leaves

extra-virgin olive oil

salt & pepper to taste

Using a vegetable slicer slice zucchini the long side, you have to end with long and thin "ribbons" made of zucchini.
Put them on a soup bowl, cover with a dinner plate, put in a microwave and microwave 2-3 minutes at medium power.
In a mixer put breadcrumbs, feta, lemon zest, mint leaves, salt and pepper and oil enough to have a crumbled mixture.
Once zucchini ribbons are cold put them 3 in a row on the short side to make a longer ribbon, spread the mixture then roll carefully.
Fasten the roll with a toothpick.
Do the same with all the zucchini ribbons, put them on a baking pan, if you have spare mixture add it on top of the rolls then bake untill golden at 350°F (about 15 minutes).
You can serve them warm or cold, I'm sure you'll like them!

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