RECIPE 6 | Zucchini wraps with bread, sun-dried tomatoes and almonds

A simple recipe that tastes like summer? Here it is! “Cinque Quinti in cucina con Velia Piade Vini & Affini” today offers a perfect main dish even if you are on a diet: zucchini wraps with bread, sun-dried tomatoes and almonds.

Just picked from our vegetable garden, zucchini are the protagonist of today’s recipe. This vegetable contains high level of water (about 95% amont the total of its components) and for this reason it is are super low in calories, 100 grams only have 16 calories.

This characteristic, together with the presence of potassium, make them a highly diuretic food, particularly good for diabetics. They also are an important source of minerals, vitamins and fibers above all in their skin.

Ingredients for 4 people:

  • 2 zucchini
  • 1 egg
  • 10 smashed almonds with skin
  • 4/5 pieces of sun-dried tomatoes dripped from the oil and finely cut
  • 350 gr of stale bread
  • 30 gr of parmesan
  • Oregano, thyme and mint (better if fresh)
  • Extra-virgin olive oil
  • Cold milk
  • Salt and pepper
  • Bread crumbs

All the ingredients ready? Then let’s start! We promise that these zucchini wraps with bread, sun-dried tomatoes and almonds, beside of being exquisite they are also quick and easy to prepare!

STEP 1: the first step would be to cut the stale bread into irregular pieces. Now put the bread into a bowl with cold milk so that it can become softer, let it absorb the milk for about 15 minutes.

STEP 2: meanwhile wash the zucchini and with using a knife cut the zucchini following the long side into medium thickness slices. Be careful not to break them as we will need long slices for the wraps.

STEP 3: take a pan and let it warm it up, even better if you have a proper grill. Now grill the zucchini slices on both sides until they are soft and well cooked. You can add some oil while cooking them, then put them all together in a bowl and let them cool down.

STEP 4: going back to the stale bread, take it out from the mil squeezing the bread pieces to remove the liquid in excess. Take a clean bowl and add the soaked bread, the egg, some parmesan, thyme, mint, oregano, the smashed almonds and the sliced sun-fired tomatoes. Mix all the ingredients together and adjust with some extra-virgin oil, salt and pepper.

STEP 5: it’s time to wrap! Take a quite big cutting board so you can use it as your working surface. Display 2 zucchini slices one alongside the other, then add another 2 slices on top in the other direction, forming a cross and interlace them with the ones below. Take a spoon or two of our bread filling and put it in the center. Now close the wraps using the free part of the zucchini slices.

STEP 6: ok now turn the wraps with the closing part facing down (be careful not to break them!). Dispose the little zucchini boxes on a tray with tsome oil on the base, add few drops od oil on top, some parmesan cheese and a spoon of bread crumbs all over.

STEP 7: cook them in the over for about 15 minutes at 180° until they are golden. While you are waiting for them to be done, uncork a fresh bottle of Dedalo our Monferrato Bianco DOC and…bon appetit!

See you next Thursday with another super tasty recipe!

If you missed our first e-book containing 8 recipes to be combined with our Red Wine you can download it HERE!

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