Stovetop, Frying pan, Brush
Wash the zucchini & cut off the ends. Chop the zucchini into cubes.
Heat a drizzle of olive oil in a pan over medium-high heat. Add the zucchini, salt, pepper & curry powder. Mix well.
Cook for 5 min, stirring frequently.
Meanwhile, make the yogurt sauce. Combine the Greek yogurt, a drizzle of olive oil, salt, pepper & minced or crushed garlic in a small bowl. Stir & set aside.
Once the zucchini is browned & the moisture is cooked off, remove it from the heat. Crumble feta over the curried zucchini.
With dry hands, carefully remove the filo pastry sheet from the package. Unroll one sheet at a time. Keep the remaining filo covered by a sheet of plastic wrap, followed by a damp cloth.
Working quickly, brush oil over the filo sheet. If the pastry cracks a bit, stick it back together with the oil as you go!
Spoon some of the filling onto one end of the oiled sheet.
Starting with the filled end, roll the pastry sheet halfway. Fold in the edges. Continue rolling until the log is complete.
Repeat with the rest of the filling & pastry sheets.
Heat a drizzle of olive oil in a pan over medium-high heat. Add the rolls.
Cook for 2 min on each side, or until crisp & golden. Remove from heat.
Serve the zucchini rolls with the yogurt sauce & mixed greens. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Curried Zucchini Filo Rolls" contains 324 Energy, 23 g of Fat, 19 g of Carbohydrates, 10 g of Protein, 3 g of Fiber.