Green soybean and zucchini rolls

Not sure if you have the same story that I've heard from many others... Your mom like to cook peas or beans if not everyday then every other day. You'd hide them under your plate or secretly wrap in a napkin by the moment your mom just turns her head to check something else... When I was a kid, my mother made money from selling soy pudding (tofu-alike dessert). Naturally she stocked up a lot of soy beans (yellow, matured) at home, and more naturally she cooked them very often for dinner. Maybe because they're too meely and mushy, or they just remind me too much of those hardship days, I really haven't ever enjoyed them. Later I had a chance to taste green soybeans (edamame) , suprised, I found them quite similar to chestnut, just without the sweetness. And cracking that little hairy shell is so much fun, besides of gossiping with my girlfriends over dinning table.

Ingredients: (one medium-large zucchini yields about 10 rolls)

a bowl of frozen edamame

1 zucchini

1 tsp of chicken powder

1 - 2 shallots finely diced

a pinch dried rosemary

spoonfuls of ground pecorino

Directions:

1. Rinse the frozen edamame. Place them in a small pot with water, bring to boil. Add spoonful of oil, chicken powder, a pinch of salt, simmer for 10 minutes (mine is in shell). Shelled, and process the beans.
2. In a small skillet, heat up spoonfuls of oil, saute the shallots over low heat, scoop them up before they turn too brown. Save the oil.
3. In a mixing bowl, combine the bean puree, shallots, rosemary and pecorino, salt and pepper to taste. Set the bowl aside.
4. (I like to briefly cook zucchini, you can skip the grilling if you prefer raw). Slice the zucchini with a peeler, brush with shallot oil, sprinkle little salt, grill them for a very short time (too long the slices getting too soft are hard to lift up)
5. Spread the bean mixture on zucchini slices before roll up. Drizzle extra virgin olive oil to serve.