Meet my roll model

Basil oil sprayed zucchini rolls stuffed with mint and pepper Greek yogurt

I have two rules when it comes to working with herbs. One is that I like to tear them roughly instead of chopping them up finely. I feel that this helps the flavours shine more brightly.

 And second, I avoid mixing more than two herbs unless my recipe absolutely demands it. What would a Thai green curry be if I had to choose between lemon grass and kafir lime leaves?

 Since most herbs have a strong flavour of their own, it would be unfair to cut it down with something equally strong. Today, while making a cold appetizer, I let go my rule number two and mixed together mint and basil. Since the recipe uses just one herb at a time and does not muddle them together, the sweetness of the basil and the coolness from mint came out just right.


 1 green zucchini

 1 cup Greek yogurt

 2 tablespoon mint leaves (chopped or torn)

 1 tablespoon extra virgin olive oil

 2 cloves garlic (finely chopped)

 1 salt and pepper to taste

 1 tsp basil oil


Peel the zucchini and slice it lengthwise into thin sheets. Rub the basil oil on these and grill it for four to five minutes on a griller or in the oven. Cook the vegetable until it loses all the surface water, but still looks green and fresh. Do not  grill it completely, as this will make the slices crispy and difficult to work with. Remove them from the fire/oven and let it cool.

In a bowl whisk together the Greek yogurt, olive oil, garlic, mint leaves, salt and pepper. This mixture should resemble a thick dip.

Take one slice of zucchini and place the yogurt mixture on it. Spread it with a spoon and roll it carefully. Press the ends gently with a finger tip and spray the basil oil on them. Serve cold.


51 thoughts on “Meet my roll model

  1. Looks interesting! I make a desi version of this by coring and stuffing cucumber pieces with coconut, coriander,roasted peanuts and in hung curd mixture.I tried your paneer marinated in cajun spice and it turned out yummy. Thanks!

  2. Lovely party snack. Healthy finger food, but still looks fancy. I would say let the zucchini lose the surface moisture. If it loses all the water, it will become crisp. Also, if they are made in the oven, the temperature must be REALLY high to cook them from the outside, without them losing their crunch. Fantastic stuffing! The flavours are clean and bright. Thanks for a good post.

    • Thank you, RBS. I haven’t tried these in the oven yet, I usually use my griller. And yes, you are right, they work very well as party nibbles and on days when you don’t want to hang around in the kitchen for too long!

  3. That looks really delicious! I have a problem when it comes to herbs; I go downstairs, deliberate over which ones I should pick … and I ALWAYS end up choosing all of them. 5 different herbs. All together. It never works. But I feel like I’m excluding basil if I choose parsley, but then rosemary will get upset and I’ll wish halfway through the meal I had oregano…it’s a serious problem I think I need to get seen too =P

    • Hey Lexie, if you like to use too many herbs and you want them all together, here is a little trick – use them to flavour different components of your recipe. Just don’t mix them all together because that way all the flavours get lost. You can even infuse your olive oil with your favourite herb and then use that wherever! It is quite potent. All the best!

    • You can make Greek yogurt at home. Just tie some yogurt in a muslin cloth for about six to seven hours, until all the water is drained out. It’s extremely versatile – can be used in marinades, dips, salads. Lovely, creamy texture!

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