This recipe is from our friend Hripa and we publish it as it was provided without any modification, because we tasted it and liked it the way it is. Thank you Hripa!
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Preparation time: 25 minutes
2 medium size courgettes (zucchini)
200 g baby spinach, washed and coarsely chopped
2 cloves garlic
150 g buffalo cheese (you can substitute it with any type of Mozzarella, if you don’t have buffalo cheese)
For the sauce:
100 g single cream
50 g blue cheese
8 walnut halves
Slice the courgettes lengthways, as thin as you can (you can try using a peeler). Grill them on the barbecue or on a red hot pan until they are lightly charred on both sides. Put them in appropriate container, cover and leave aside.
In the meantime, sauté the spinach with garlic and olive oil for five minutes on medium heat.
Take 2 courgette slices, place them on a clean, dry surface and shape them in a cross. Repeat with the rest of the courgette slices. With a small spoon, put a spoonful of the spinach mixture on each courgette cross. Fold the strips of courgette over to make a parcel.
Place a piece of cheese on top of every parcel and put it under the grill for 3-5 minutes.
Crumble the blue cheese into the cream and put it over a medium heat, while constantly stirring until the sauce becomes thick.
Pour over each piece and place a walnut halve on top every parcel. Serve hot.