Stuffed zucchini

Ingredients

• 1.2 kg of zucchini
• Two cabbages
• 200 g of oil paint
• 380 g of cheese
• 500 g of drained yogurt
• cilantro link
• 2 fresh chives
• olive oil or vegetable oil paint
• black pepper

The goat cheese has been grated.

Then, we add the olive oil, the drained yogurt, finely chopped Herbes de Provence, and minced garlic, along with the ground black pepper.

The mixture is thoroughly combined.

The eggplants are cut into slices, seasoned with salt, and placed in a slightly tilted container to allow them to drain any excess water.

They are then deep-fried in very hot oil paint.

Once the eggplants are cooled, a portion of the filling is placed on each slice, and the whole thing is rolled up into a roll.