Zucchini Rolls

These bite-sized rolls are an excellent starter to any meal, Italian or not. The idea is simple and very fast to prepare.

Ingredients makes 8
1 medium green zucchini
100 gm cottage cheese, cubed
8 cherry tomatoes, cut into half
Salt & pepper to taste

For Pesto
1 cup fresh basil leaves
1/4 cup freshly grated Parmesan
1/4 cup extra virgin olive oil
1 tbsp pine nuts or walnuts
1 medium sized garlic cloves, minced (optional)
Salt and freshly ground black pepper to taste

Method
For Pesto
Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil).

Add the garlic, if using, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on.
Stop to scrape down the sides of the food processor with a rubber spatula.
Add the grated cheese and pulse again until blended.
Add a pinch of salt and freshly ground black pepper to taste.

How to proceed
Mix cottage cheese cubes with pesto & marinate for at least an hour.
Cut the zucchini into lengthwise. Grill them lightly on hot tava in minimal oil. Keep aside.
Now place a marinated cheese cube on zucchini slice along with cherry tomato halves and roll it, & put it on a plate. You can use a tooth pick to hold them together.
Sprinkle with little salt, mixed herbs & black pepper.
Keep in refrigerator until ready to serve. (I like them freshly made).

Tips
If you have extra pesto, you can freeze it for later use. It can be served with pasta, or over baked potatoes, or as spread on breads.
If you don't want to make the rolls, you can also serve in layers with zucchini piece as the lower one followed by tomato & cheese.