Courgette rolls with low-fat quark

Courgette rolls with low-fat quark: a no-cook recipe with courgettes, quark, garlic, chives and olive oil – fresh, with protein from the quark, and quick to make.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 150 kcal per serving
• Protein: 14 g
• Fat: 7 g
• Carbs: 8 g

Ingredients

• 2 courgettes
• 200 g low-fat quark
• 1 tbsp olive oil
• 1 clove of garlic
• 1 bunch of chives

Method

You’ll need: chopping board · knife · mixing bowl

1. Wash the courgettes and slice thinly lengthways. Salt the slices lightly and leave for a moment.
2. Pat the water that comes out of the courgette slices dry. This makes them easier to roll later.
3. Put the low-fat quark in a bowl. Crush the garlic, finely snip the chives and stir both in.
4. Add the olive oil to the quark, season to taste with pepper and stir until creamy. The mixture should be spreadable.
5. Spread a little quark cream on each courgette slice and roll the slices up carefully. Press the rolls together briefly if needed.
6. Stand the courgette rolls upright on a plate and serve straight away. They taste especially fresh cold.

Good to know

I especially like a recipe like this on warm days. Light, fresh and on the table in a few simple steps. It tastes of little effort and lots of cooking.

Swaps

Low-fat quark → skyr (similar protein content, often a little thicker) | Chives → parsley (provides vitamin K, stronger flavour) | Courgette → briefly grilled aubergine (a heartier note, also provides fibre) | Olive oil → avocado oil (mild in flavour, mainly monounsaturated fatty acids)

Allergens

The recipe contains milk (low-fat quark). Usually fine for children – just go easy on the garlic – and in pregnancy the ingredients are fine as long as the quark is fresh and well chilled.