How to cook
Clean the zucchini and cut them into thin slices lengthwise. Sprinkle with salt and pepper, oil them well and put them on a heated grill for 3-4 minutes on each side.
Put the grilled zucchini to marinate in a mixture of soya sauce, balsamic vinegar and honey. For the filling, beat the cream cheese with the crumbled feta cheese, a little salt, pepper, curry and nutmeg to taste.
Each marinated and lightly drained zucchini gets a scoop of the filling and is then rolled into a tight roll carefully. Arrange the zucchini 3 by 3 together in a dish. Sprinkle the top with some roasted pine nuts and pour 1 teaspoon of the marinade in.
Serve the stuffed zucchini rolls as an appetizer.