Makes: 24-28 wraps | Prep Time: 10 minutes | Cook Time: 20 minutes

Ingredients

  • 3 small or baby zucchini, organic
  • 14 thin slices streaky bacon
  • 1 cup goat cheese, soft
  • ½ cup sun-dried tomatoes, drained
  • 4 tbsp raspberry vinegar or any other fruit vinegar
  • ½ cup fresh basil

Instructions

Step 1

Preheat the oven to 400 F. Using a peeler, slice the zucchini into thin stripes.

Step 2

Place in a bowl and add the vinegar. Make sure you cover the zucchini from all sides. Leave to rest for 10 minutes.

Step 3

Cut the bacon lengthwise and place on a rack or a baking tray lined with parchment paper. Bake until slightly crispy (but still soft) for about 5 minutes. Remove from the oven and place a bacon stripe onto each zucchini slice. Top with soft goat cheese, a small piece of sun-dried tomato and freshly chopped basil.

Step 4

Wrap the zucchini rolls and pierce each one of them with a toothpick.

Step 5

Serve and enjoy!