Zucchini cigars with feta
Crispy rolls of filo dough filled with shredded zucchini, plenty of melted cheese, and Mediterranean flavor
Servings: 4 as a main
Ingrédients
- 1 courgette 225 g after shredding
- 1 small shallot finement coupé
- 3 gousses d'ail finement coupé
- 1 ½ c. à café grated lemon zest
- ½ c. à café graines de fenouil
- 100 g feta cheese crumbled
- 200 g grated mozzarella
- 2 c. à soupe melted butter
- 1 c. à soupe huile d'olive
- 8 feuilles pâte filo
Instructions
- Preheat the oven to 200 °C, convection mode.
- Shred the zucchini. Place in a tea towel and squeeze out as much moisture as you can. You should have about 150 g squeezed zucchini shreds.
- Mélanger : In a large bowl, mix together all the ingredients up to the grated mozzarella.
- In a small bowl mix together 2 tbsp melted butter and 1 tbsp olive oil.
- Roll up the cigars: Lay out one rectangular sheet of filo dough on a large cutting board. With a pastry brush, brush some of the butter-oil mixture on one side of the sheet of filo. Flip over the sheet of filo (so the butter is on the outside). Place about 60 g (about ½ cup) of the zucchini filling all along one of the short ends of the filo dough. Tightly roll up the filo to the end of the sheet. Cut the filo roll into 3 equal parts. Brush a bit more butter on the outside. Repeat for all 8 sheets of filo dough.
- Line a baking tray with parchment paper. Arrange the zucchini cigars so they are not touching.
- Mijoter : Cook the zucchini cigars at 200 °C on convection mode for 9-10 minutes, until golden and crispy.
- Servir hot.
Notes
This recipe also works very well in the air fryer. If you go the air fryer route, work in batches, rolling up more zucchini rolls as others cook. Air fry at 190 °C for about 6-8 minutes, until golden.