Grilled zucchini rolls

Make grilled zucchini rolls and you’ll have a snack of the day. This is a fantastic gluten-free recipe that can be stuffed with various vegetables and different types of cheese and spreads. I chose baby spinach and tofu this time.

Ingredients:
3 smaller zucchinis, cut lengthwise about 3-4 mm thick
3 tbsp olive oil
⅛ tsp Himalayan salt or more if desired
a pinch of ground black pepper
50 g baked tofu
1 tbsp fresh parsley, finely chopped
½ tsp lemon juice
2 cups baby spinach
⅓ cup fresh basil leaves

Instructions:
Peel zucchini into strips as in the photo. Spread olive oil on top of the strips, season them with pepper and salt, and then fry them on medium heat for 4 minutes on each side. You can also prepare them a day ahead and store them in a fridge.

In a small bowl, combine tofu cheese, parsley leaves and lemon juice. Put ½ to 1 teaspoon of the mixture on each zucchini roll, then place a couple of baby spinach leaves and one fresh basil leaf over it. Roll the zucchini one by one and place one toothpick through the center of the roll to make them steady. Enjoy!