Zucchini Veggie Wrap

Nutrition values are AI-estimated based on ingredients.

• 1-2 medium zucchini, thinly sliced
• A light drizzle olive oil
• Salt to taste
• Black pepper to taste
• 3-4 cloves garlic (minced/grated)
• ¼ to ½ cup mild white cheese (like mozzarella or feta), crumbled or diced
• ¼ cup red cabbage, finely shredded
• ¼ cup total yellow, red, and green bell peppers, thinly sliced
• 1 medium carrot, julienned
• ¼ cup black olives, thinly sliced
• ½ cup plain creamy yogurt
• Orange spicy sauce

1. 1Thinly slice zucchini using a mandoline slicer.
2. 2Arrange the zucchini slices neatly, overlapping slightly, to form a rectangular mat on a baking sheet lined with parchment paper.
3. 3Season the arranged zucchini with a sprinkle of salt and black pepper, a light drizzle of olive oil, minced garlic, and crumbled cheese.
4. 4Bake the zucchini mat in a preheated oven until tender and the cheese is melted and slightly golden.
5. 5While the zucchini bakes, finely shred red cabbage, thinly slice yellow, red, and green bell peppers, julienne carrots, and slice black olives for the filling.
6. 6In a bowl, combine plain creamy yogurt with salt, black pepper, and grated garlic, then stir until smooth.
7. 7Once slightly cooled, carefully transfer the baked zucchini base from the baking sheet onto a wooden cutting board.
8. 8Spread a generous layer of the prepared white yogurt sauce evenly over the zucchini base.
9. 9Layer the shredded red cabbage, sliced bell peppers, julienned carrots, and sliced black olives over the yogurt sauce.
10. 10Drizzle the creamy, orange-colored spicy sauce generously over the vegetable filling.
11. 11Carefully roll up the zucchini mat tightly to form the wrap.
12. 12Slice the finished wrap in half to reveal the vibrant layers and serve.

These instructions are our analysis of the original video. Watch on YouTube →