Grilled zucchini and herb cheese rolls

Using a grater, cut the zucchini into slices of about 2-3 mm. They should not be too thin, as they could burn and dry out in the oven.

Place them on a sheet of baking paper and brush them with olive oil and a little salt.

Bake at 220°C for 15 minutes, watching regularly. Depending on the thickness of your slices, the cooking time will be longer or shorter. The zucchini must be slightly browned.

Take a slice of zucchini and spread it with herb cheese. You can then roll up your zucchini, without exerting too much pressure so that the cheese does not spill over the sides.

If necessary, secure the rolls with a toothpick, but you'll see that it's not necessary and let's face it, it's not very pretty.

Arrange the rolls on a bed of parsley with a drizzle of olive oil. Sprinkle with sesame seeds.

Very practical, you can prepare them in advance and keep them in the fridge. Remember to take them out of the fridge a little in advance.