Zucchini Pesto and Bocconcini Parcels


4 from 1 review


  • 2 medium zucchini
  • 8 Tre Stelle® Bocconcini
  • 1/4 cup Genovese pesto
  • 2 medium zucchini
  • 16 sprigs fresh chives

For the deep fried zucchini parcels:

  • 4 Tbsp tempura flour
  • 12 cups cold water for batter
  • 2 cups vegetable oil for frying
  • 2 cups salad greens for garnish



  1. Wash and dry zucchini.
  2. With a mandala slice zucchini lengthwise into thin 2 mm slices.
  3. If you do not have a mandala you can use a very sharp fillet knife.
  4. Place zucchini in a cross pattern, and place a tsp of the Genovese pesto into the center where zucchini meet.
  5. Take the small bocconcini and place on top of pesto.
  6. Take ends of zucchini one slice at a time and close around bocconcini.
  7. Take a tooth pic and through top of parcel holding them together.
  8. Then take a strand of fresh chive and wrap and tie at top very carefully as to no break the chive.
  9. On the other side do the same, creating a parcel like appearance.
  10. Place on a dish tied side down, and place in the fridge for 30 minutes.
  11. If you want them raw all you have to do is place some salad greens on a small plate.
  12. Place the 2 parcels tied side up.
  13. Ready to serve.


  1. In a medium bowl mix some of the cold water into the tempura flour.
  2. Add the water a little at a time bringing the batter to a semi runny consistency.
  3. The batter should come off a spoon easily.
  4. In a wok heat up vegetable oil to 360° F.
  5. Place parcels into hot oil carefully and let fry for about 1 minute.
  6. Turn parcel over and cook for an additional minute or until golden brown.
  7. You can do 4 parcels at a time.
  8. Do not put too many into the wok as this would bring the oil level quite high, also the oil will cool too much.
  9. Take out of oil and place on a paper towel lined plate to drain excess oil.
  10. Place some salad greens on a small dish.
  11. Put the parcels on top of the greens.
  12. Ready to serve.
  13. Enjoy!


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