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    Baked Zucchini and Paneer Pockets

    Baked_Zucchini_and_Paneer_Pockets
    Timer

    Total Prep Time:

    20

    minutes.

    Timer

    Cooking Time: 35 minutes.
    Serving Size: Personal meal for 1.

    About the Recipe

    Baked Zucchini and Paneer Pockets

    Get ready for a culinary adventure that combines the vibrant flavors of organic produce with a touch of innovation, all thanks to our partnership with The Farmer’s Store, a haven of 100% organic treasures nestled in the bustling heart of Mumbai’s Bandra. In this recipe, we aim to not only tantalize your taste buds but also showcase how easy it is to craft a completely organic meal in no time.

     

    At the heart of this creation lies the humble beetroot, transformed into vibrant Sorted Beetroot Wraps. These wraps not only add a splash of magenta to your plate but also infuse a delicate sweetness and earthy flavor, a testament to the versatility and goodness of organic ingredients.

     

    Our stars of the show, organic zucchini and paneer, take center stage, providing a delightful contrast of textures and flavors. Fresh, crisp zucchini meets the creamy richness of paneer, creating a filling that’s both refreshing and satisfying. When seasoned with a medley of spices, this duo transforms into a mouthwatering sensation that’s both wholesome and delicious.

     

    But here’s the magic: this recipe isn’t just about taste; it’s about the ease of crafting an organic meal in your own kitchen. It’s an invitation to embrace the world of fresh, wholesome ingredients and create culinary masterpieces effortlessly.

     

    Now, let’s dive right into the kitchen and discover how to whip up these Spicy Zucchini and Paneer Pockets, where organic goodness meets culinary innovation, courtesy of The Farmer’s Store. Here’s how to make this delightful dish:

    Ingredients

    • Paneer – 100gms
    • Green Zucchini – 1
    • Yellow Zucchini – 1
    • Baby Spinach – 50gms
    • Sorted Beetroot Wrap – 2 Pieces
    • Extra Virgin Olive oil – 30ml
    • Pepper
    • Peri Peri Spice Mix
    • Vinegar
    • Lemon

     

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    A post shared by Sorted. Delicatessen (@sorteddeli)

    Directions

    Process

    1. Chop the Zucchini into 2inch Batons (half inch thick sticks) and keep aside.
    2. In a mixing bowl add Olive Oil, Salt, Black Pepper, Vinegar, Lemon Juice and Piri Spice Mix and mix thoroughly.
    3. Add the Zucchini Batons into the mixing bowl and rub the spice mix evenly over the zucchini, feel free to use your hands for this process as that will help in spreading the mix best
    4. Place the zucchini on a baking tray and bake them in a preheated oven at 200°Celcius for 20 minutes or till they start crackling. Once done, Pull the zucchini out and let it cool.
    5. As the zucchini cools down slice the Paneer into small 2 inch pieces at about half cm thickness.
    6. Now lay a beetroot wrap on the table and place two paneer slices next to each other in the middle of the wrap, then place the baked zucchini batons on the paneer slices
    7. Top this with baby spinach and the roll the wrap into pockets by flipping over the sides of the wraps so that all the extra layers end up on the lower side of the pockets.
    8. Brush the top of the wraps with olive oil and place on a baking tray, and bake at 220°C for 15minutes or till the Beetroot wraps start looking crispy.
    9. Pull out of the oven and let it rest for 5minutes and savor the delicious snack.

     

    Variations

    1. Wrap – You can use any Sorted Grainfree Wrap to make this recipe and the process will need no changes to adapt to a different wrap.
    2. Vegetables – Eggplants, Broccoli or even peppers can be used to replace or even add to the Zuccini batons in the recipe.
    3. Cheese – Paneer helps in making the pockets without worrying about the mess of molten cheese but mozzarella or even feta can be use to add a hint of cheesy flavour to the pockets.

    Products used in this recipe

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