Zucchini is a versatile vegetable that is often used in a variety of Paleo dishes. It’s a great stand-in for pasta, adds bulk to ratatouille, and works well as a substitute for french fries with any burger. In this application, it’s a vehicle for a trio of deliciousness: bacon, sun-dried tomatoes and goat cheese.
These wraps are a great hors d’oeuvre for any party, but the ingredients can also be re-purposed into an awesome salad. Just top a bowl of mixed greens with the wrap ingredients, toss with a balsamic vinaigrette, and you’ve got yourself a tasty lunch without a lot of hassle.
Yield: 25 mini wraps
3 strips of bacon
1 large zucchini
1 T. balsamic vinegar
6 oz. goat cheese
1 small jar sun-dried tomatoes
Small basil leaves, for garnish
1. Cook the bacon just until done, don’t cook until it’s crispy. You want it to be malleable. Allow to cool and then cut into thin strips that are about an inch and a half long.
2. Thinly slice the zucchini lengthwise on a mandolin or with a sharp knife. Cut each strip in half lengthwise to make a shorter wrap.
3. Combine the zucchini and vinegar in a small bowl. Allow to marinate while you prepare the rest of the ingredients.
4. Divide the goat cheese into small balls, about 1/4 ounce each. They don’t have to be perfect, just make them as big as you’d like!
5. Drain the sun-dried tomatoes and cut into strips about the same size as your bacon pieces.
6. To assemble, lay out a piece of zucchini on a cutting board. Place a piece of bacon and sun-dried tomato at one end. Add a piece of goat cheese and roll up.
7. Stand the wrap up on it’s end and garnish with a piece of basil. Repeat with the remaining ingredients.
8. Store in the refrigerator in an airtight container.