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I stumbled upon zucchini cigars and they've changed my cooking game completely. I've tweaked this recipe over time, and it never fails to wow everyone. These crunchy little rolls perfectly blend the freshness of zucchini with a hearty filling. They're my go-to when friends come over or when I want to impress with homemade appetizers that aren't run-of-the-mill.
A treasured family favorite
Taking ordinary veggies and giving them a makeover is something I love doing. In this dish, zucchini works wonderfully with goat cheese and lightly toasted pine nuts. A hint of thyme and a dash of paprika really bring everything together. It's the kind of food that makes my guests' eyes light up the moment it hits the table.
Shopping list essentials
- 4 medium zucchinis: Pick firm, smooth ones for even slices.
- 200 g fresh goat cheese: Smooth texture, mild flavor.
- 1 onion: Finely chopped for flavor base.
- 2 garlic cloves: Minced to boost taste.
- 50 g pine nuts: For sweet crunchiness.
- 1 tbsp olive oil: Key cooking base.
- 1 tsp dried thyme: For herbal notes.
- 1 tsp paprika: Adds color and gentle flavor.
- 1 egg: Binds filling together.
- 100 g breadcrumbs: Creates crispy coating.
- Salt and pepper: Season to taste.
Simple preparation steps
- Getting started
- Grab your mandoline to slice zucchinis thinly. Sprinkle salt and wait 30 minutes for them to release water. Rinse and dry thoroughly.
- Creating the tasty filling
- Sauté onion and garlic in a bit of olive oil. Toss in pine nuts until golden. Mix with cheese, herbs, and egg. Add a twist of pepper and you're done.
- Rolling time
- Put a spoonful of filling on each zucchini strip, then gently roll them up to form your cigars.
- Finishing up
- Coat your rolls in breadcrumbs then bake at 180°C for 20-25 minutes until they turn golden brown.
Tasty serving ideas
At my little eatery, I always pair these cigars with my homemade Greek yogurt sauce or a zesty salsa. For a complete meal, try them with a crunchy salad or fragrant rice. The mix of textures works so well together.
Tips for perfect results
After making this dish countless times, I've learned that letting the zucchini drain properly is crucial. Make sure to dry them well too. Season the filling generously and spread the breadcrumbs evenly to get that amazing crunch we all crave.
Tasty alternatives
When I feel like switching things up, I swap goat cheese for ricotta or feta. Crushed walnuts work great instead of pine nuts. For friends who enjoy spicy food, I throw in some cumin or curry powder. And for those watching their gluten intake, coconut breadcrumbs are a fantastic substitute.
Pro kitchen tricks
In my kitchen, I always go for super fresh, firm zucchinis. A handy trick I use is preparing my cigars ahead of time and keeping them cool. This way I can pop them in the oven right when my guests arrive.
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Beautiful presentation
When plating, I like to create a nice 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.
Frequently Asked Questions
- → Why let zucchini drain before cooking?
- Draining removes extra moisture, keeping the rolls from turning soggy while cooking. It's a must for a crispy result.
- → Can you prep rolls ahead of time?
- Sure! Prep them before breading and refrigerate for a day. Just fry before serving so they're warm and crunchy.
- → Which goat cheese works best?
- Fresh goat cheese is ideal—it blends easily for a creamy filling. Want a sharper taste? Use aged goat cheese.
- → How do I slice the zucchini really thin?
- A mandoline slicer works best. No mandoline? A wide peeler or very sharp knife will do the trick too.
- → What dipping sauces go well with these rolls?
- Try a herby yogurt dip, mild tomato salsa, or roasted red pepper puree for a colorful and tasty pairing.