Courgette rolls with cedar seeds and cream

This is a simple, jet fresh and delicious appetizer or snack on any day of the week(end). You can marinate the courgettes the evening before and assemble the rolls just before serving.

Serves 4-6

1 straight courgette

100 ml whipped cream

3 tbsp mayonnaise

4 tbsp cedar seeds (pine seeds)

3 tbsp grated Parmesan cheese

2 cloves of garlic

salt, black pepper and olive oil to season and marinate

First take a baking tray and drizzle with olive oil. Season the bottom with salt and pepper. Rub in the bashed garlic clove and leave it there. Then cut the courgettes with a potato peeler into thin leafs and place them onto the seasoned tray. Season the same on top (skip the garlic rub though). Cover and let to marinate minimum of 30 minutes. 

Fold together the whipped cream, cedar seeds, grated Parmesan and mayonnaise. Season with salt and pepper.

Place a amount of 1 tsp of cream mix on the courgette stripe, leaving 2 cm space to You're side. Fold the end over the cream and roll up to the end carefully. Turn the roll up and season the top with freshly grind black pepper and few cedar seeds.