source: | 2000 Games, Devotions, Themes, Ideas and more for Youth Work
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Courgette rolls

Category: Buffet
Difficulty/Costs: medium / moderate
Number of people: 12
  • 2 kg zucchini
  • 8 cloves garlic
  • 200 g spring onions
  • 12 tablespoons olive oil
  • 500 ml white wine
  • 800g cream cheese
  • 500 ml white wine vinegar
  • 12 sage leaves
  • 8 tomatoes
  • 8 tablespoons olive oil
  • 8 bay leaves
  • Salt pepper


Before preparing your courgette rolls, they should be marinated overnight. And even when finished, allow them to rest for 1.5 hours. Make sure to take this time into your preparing calculations.

First, wash the zucchini, then remove the stem. The cut into 3 – 4 mm slices.

Now put them on the grill and sprinkle with a little olive oil. Put the grill up to 3 and toast your slices for 5 – 6 minutes.

In the meantime, heat up 12 tablespoons oil in a pan. Peel the garlic, cut into small cubes and fry until glazed. Make sure they are not getting brown as this will give them a bitter taste.

Fry the sage and laurel leaves as well for a few minutes. Then add white wine and white vinegar and cook for 4-5 minutes. Season with salt and freshly grounded pepper.

Get a big casserole and lay out the zucchinis and put the marinade over them. Allow to rest for 1 – 2 hours, but better overnight.

After the zucchinis are well marinated, put them into a sieve and let drip dry.

Now get a casserole and lay out the marinated zucchini slices. Now you can have time to mix the cream cheese and 8 tablespoons oil together until it is all smooth. Season with salt and pepper.

Wash the spring onions, chop them finely and add to the cream cheese. Now put the zucchini slices on a kitchen board and cover with the cream cheese. Allow resting for another 1 – 2 hours in the fridge.

Cut the tomatoes into small cubes, put them on a plate and the courgette rolls among the tomatoes.

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