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I stumbled upon zucchini cigars by accident and they've become a kitchen staple for me. I've tweaked this formula over time, and it never fails to wow guests. These crispy rolls perfectly blend the freshness of zucchini with a rich filling. They're my go-to when friends come over or when I want to serve something homemade that stands out from typical appetizers.
A dish close to my heart
Turning ordinary veggies into something special brings me joy. In this dish, zucchini pairs wonderfully with goat cheese and lightly toasted pine nuts. A hint of thyme and a dash of paprika tie everything together. My guests' eyes always light up when I bring this to the table.
What you'll need for this dish
- 4 medium zucchinis: Pick firm ones with smooth skin for even slices.
- 200 g fresh goat cheese: Soft and mild-flavored works best.
- 1 onion: Finely chopped for flavor base.
- 2 garlic cloves: Minced to boost taste.
- 50 g pine nuts: They add sweet crunchiness.
- 1 tbsp olive oil: Needed for cooking.
- 1 tsp dried thyme: Gives an herbal note.
- 1 tsp paprika: Adds gentle flavor and color.
- 1 egg: Binds the filling together.
- 100 g breadcrumbs: Creates the crispy coating.
- Salt and pepper: Season to taste.
Step-by-step guide
- Setting up the basics
- Grab your mandolin to slice zucchinis thinly. Sprinkle with salt and wait 30 minutes to draw out moisture. Rinse and dry them thoroughly.
- Creating the tasty filling
- Cook onion and garlic in a drizzle of olive oil. Toss in pine nuts until they turn golden. Mix with cheese, herbs, and egg. Add some freshly ground pepper to finish.
- Getting crafty
- Put a good spoonful of filling on each slice, then gently roll them up to form your cigars.
- Finishing touches
- Roll your cigars in breadcrumbs, then bake at 180°C for 20-25 minutes until they turn golden brown.
How I like to serve them
In my small eatery, I always pair these cigars with my homemade Greek yogurt sauce or a zesty salsa. For a complete meal, they go great with a crunchy salad or fragrant rice. The contrast in textures works so well together.
Tips for perfect results
After making this dish countless times, I've learned that properly draining the zucchini is key. Don't rush drying them either. Make sure your filling has plenty of seasoning, and coat evenly with breadcrumbs to get that delightful crunch we all crave.
My favorite twists
Sometimes I swap goat cheese for ricotta or feta for a change. Crushed walnuts work amazingly instead of pine nuts too. For friends who enjoy spicy food, I'll throw in some cumin or curry powder. And for those watching their gluten intake, coconut breadcrumbs make a fantastic alternative.
Pro tips
I always pick really fresh, firm zucchinis in my kitchen. One thing I love to do is prep these cigars ahead of time and keep them cool. Then I can just pop them in the oven right when guests arrive.
The finishing touch
When plating, I create a bed of crisp green leaves. A few sprigs of cilantro scattered around add freshness. I always set out several small dipping sauces so everyone can customize their plate however they want.
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Frequently Asked Questions
- → Why should zucchini be drained first?
- Draining gets rid of extra water so the rolls stay crisp when cooked. It’s a key step for the best texture.
- → Can I make the rolls ahead of time?
- Yes, prep them up to the breading step and keep them in the fridge for 24 hours. Cook when ready to serve.
- → What type of goat cheese works best?
- Fresh goat cheese is easy to mix and adds creaminess. For stronger flavor, go for aged goat cheese.
- → How do I get thin zucchini slices?
- Use a mandoline for super thin slices. A sharp knife or wide vegetable peeler can also work.
- → What sauces pair well with these rolls?
- A herby yogurt dip or lightly spiced tomato sauce are both great. Try a red pepper coulis for extra color.