Marinated Zucchini & Bocconcini Parcels
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.
Yield
16 servingsPrep
20 minCook
0 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6 ½ | ounces |
mozzarella cheese
bocconcini, drained, 180 grams |
|
2 |
zucchini
cut into ribbons |
* | |
4 |
mint sprigs
|
* | |
⅓ | cup |
olive oil, extra-virgin
|
|
2 | cloves |
garlic
crushed |
|
1 | teaspoon |
coriander seeds
lightly crushed |
|
1 | tablespoon |
lemon zest
|
|
sea salt
flakes |
* | ||
black pepper
cracked |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
187.9 | ml/g |
mozzarella cheese
bocconcini, drained, 180 grams |
|
2 | each |
zucchini
cut into ribbons |
* |
4 | each |
mint sprigs
|
* |
79 | ml |
olive oil, extra-virgin
|
|
2 | cloves |
garlic
crushed |
|
5 | ml |
coriander seeds
lightly crushed |
|
15 | ml |
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.