A word of warning before you make these for a crowd. You’ll need an electric bread slicer if you want to quickly slice the courgettes into thin slices before frying. And you’ll need a lot of courgettes. I had a pile of fresh courgette slices, but after I’d fried and filled them, they were only enough to fill a medium sized bowl. They are not complicated to make but you’ll need a bit of time to fry and fill them. Again, this recipe is from http://www.chefkoch.de.
2 courgettes, washed and sliced thinly lengthways
3 garlic cloves
Olive oil for frying
2 tsp of fresh Italian herbs, finely chopped
2 red chilis
2 tbsp balsamic vinegar
Fry the slices of courgette in olive oil until lightly browned. Drain on kitchen paper.
Dice the feta cheese, fill the courgette slices and roll up tightly. Place in a deep bowl and sprinkle the finely chopped herbs on top. Chop up the garlic and chili finely and sprinkle over the rolls. Drizzle the balsamic vinegar over the courgettes and cover with cling film until serving.
OK, that’s the original version, but here’s what I did:
I fried the courgette slices and then drained them on kitchen paper.
While they cooled, I made a feta filling using feta, a splodge of cream, toasted and chopped pinenuts, garlic, pesto, fresh mint, fresh parsley, chopped dried tomatoes, salt, pepper, a pinch of cayenne pepper and then spread this filling over the cool courgette slices before rolling up tightly. Then I drizzled balsamic vinegar over the rolls and covered with cling film to marinate for a day before serving.
They keep for about 3 days in the fridge.