Harlan Kilstein’s Completely Keto Marinated Mozzarella Rolls

Slice Mozzarella into 12 thin slices 1 x 2 inches in length

Place slices in a large rectangle tupperware or tray

Set aside

In a small bowl mix together 1/4 cup olive oil, chopped oregano, chopped chives, lemon juice, salt, pepper, vinegar and soy sauce

Pour marinade over sliced mozzarella, cover and place in refrigerator for a minimum of 3 hours

Wash, dry and slice zucchini using a mandolin into 12 slices lengthwise

Heat a skillet with a drizzle of olive oil on medium-high heat

Carefully sear each side of the zucchini, about 10 seconds on each side, sprinkling salt and pepper over each zucchini slice

Set aside on a plate when done

When mozzarella is ready remove from refrigerator and place beside plate of seared zucchini slices

Wash and cut plum tomatoes in half, removing the ends

Wash, separate and cut ends off of scallions, leaving them long

Using a cutting board or clean surface create 12 rolls, starting with the zucchini, the mozzarella on top, a leaf or two of basil, and half a plum tomato on top

Roll together and tie with a scallion strip

Plate and drizzle with remaining juices from the marinade

Serve garnished with extra basil leaves