Keto Marinated Mozzarella Rolls

Ingredients

• 2 Cups Basil leaves or one bunch of Fresh Basil Leaves washed and dried well
• 1 1/2 Pounds mozzarella Cheese fresh mozzarella cut into 12 thin slices about 1 inch wide and 2 inches in length
• 1/2 Cup olive oil
• 1/4 Cup chives fresh chives and chopped
• 3 Tbs oregano Fresh oregano chopped
• 3 Tbs lemon juice fresh squeezed
• 4 Zucchini sliced thin using a mandolin
• 6 plum tomatoes Small ripe
• 24 scallions 4 bunches of scallions
• 1 Tsp sea salt
• 1 Tsp fresh ground black pepper
• 1 Tbs apple cider vinegar
• 1/2 Tsp soy sauce gluten-free

Instructions

1. Slice Mozzarella into 12 thin slices 1 x 2 inches in length
2. Place slices in a large rectangle tupperware or tray
3. Set aside
4. In a small bowl mix together 1/4 cup olive oil, chopped oregano, chopped chives, lemon juice, salt, pepper, vinegar and soy sauce
5. Pour marinade over sliced mozzarella, cover and place in refrigerator for a minimum of 3 hours
6. Wash, dry and slice zucchini using a mandolin into 12 slices lengthwise
7. Heat a skillet with a drizzle of olive oil on medium-high heat
8. Carefully sear each side of the zucchini, about 10 seconds on each side, sprinkling salt and pepper over each zucchini slice
9. Set aside on a plate when done
10. When mozzarella is ready remove from refrigerator and place beside plate of seared zucchini slices
11. Wash and cut plum tomatoes in half, removing the ends
12. Wash, separate and cut ends off of scallions, leaving them long
13. Using a cutting board or clean surface create 12 rolls, starting with the zucchini, the mozzarella on top, a leaf or two of basil, and half a plum tomato on top
14. Roll together and tie with a scallion strip
15. Plate and drizzle with remaining juices from the marinade
16. Serve garnished with extra basil leaves