Stuffed Zucchini Rolls

2 medium zucchinis
2 garlic cloves, minced
dried chili flakes
olive oil

1/2 cup feta cheese
2 tablespoons sun-dried tomatoes
2 tablespoons walnuts
2 teaspoons fresh thyme, chopped
black pepper, freshly milled

Yields ca. 15
Place sun-dried in a small bowl. Pour over with hot water and let stand for 10 minutes to rehydrate. Then drain and finely chop. Set aside.

In a dry pan, roast the walnuts for a few minutes. Chop finely. Set aside.

In a medium bowl, beat the feta cheese until softened. Season with black pepper. Stir in sun-dried tomatoes, thyme and walnuts. Set aside.

Preheat grill.
Cut zucchinis lengthwise into thin slices. Discard the the parts that are mainly skin. Apply a little olive oil on both sides, season with salt, some minced garlic and chili flakes. Grill for a few minutes on each side, until softened and lightly charred. Remove and let cool a little.

Place a half to one teaspoon of the feta mixture onto the zucchini slices. Roll up and tighten each with a toothpick. Repeat with all zucchini slices. Serve at room temperature.

© Anja's Food 4 Thought. Recipe from