Grilled Zucchini Rolls with Herbs and Cheese

This recipe was in the Easton Farmer’s Market newsletter and sounds like a good way to use up some of the lovely zucchini growing in my garden.
3 zucchini (about ½ pound each), sliced lengthwise into ¼-inch slices
1 tablespoon olive oil
⅛  teaspoon salt
Pinch of freshly ground black pepper
1½  ounces soft goat’s cheese or other soft cheese
1 tablespoon freshly minced parsley leaves
½ teaspoon lemon juice
2 cups baby spinach leaves
⅓ cup basil leaves

Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.

In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.

Put ½ teaspoon of the cheese mixture about ½-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

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