Marinated Zucchini and Bocconcini Parcels

• 6 1/2 ounces mozzarella cheese bocconcini, drained, 180 grams
• 2 each zucchini cut into ribbons
• 4 each mint sprigs
• 13 cup olive oil, extra-virgin
• 2 cloves garlic crushed
• 1 teaspoon coriander seeds lightly crushed
• 1 tablespoon lemon zest
• 1 x sea salt flakes
• 1 x black pepper cracked

1. Wrap the bocconcini in zucchini ribbons and place in a 2-cup jar with the mint.
2. Mix the oil, garlic, coriander, lemon zest, salt and pepper in a small bowl and pour over the bpcconcini, making sure they are completely covered.
3. Seal tightly and store in the fridge for up to 3 days.
4. Serve as part of a mezze platter or in salads and on char-grilled bread or in baguettes.
5. Keeps in the refrigerator for up to one week.
6. Makes 2 cups.

mozzarella cheese bocconcini, zucchini, mint sprigs, olive oil, garlic, coriander seeds lightly crushed, lemon zest, salt, black pepper

Taken from recipeland.com/recipe/v/marinated-zucchini-bocconcini-p-51887 (may not work)