(originally made 7/2010)
Jake is suddenly open to trying veggies in all kinds of ways. So in the
spirit of "striking while the iron is hot", I've been making veggies in
all kinds of ways LOL Some of our last farm trip included some
zucchini, and it's pretty easy to get him to eat veggies in sweet stuff
like breads, so wanted to try something a little more savory. Janie
reviewed this one a few weeks ago and I snagged it right up. :)
verdict? These are a little fussy, but if you've got everything ready
to go, it goes quickly. Jake helped with the layering of the spinach
and basil and the rolling. In the end, he ate 2 and he liked them.
Grilled Zucchini Rolls with Herbs and Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 zucchini (about 1/2 pound each) -- sliced lengthwise into 1/4-inch slices
1 tablespoon olive oil
1/8 teaspoon salt
1 Pinch freshly ground black pepper
1 1/2 ounces reduced-fat soft goat's cheese -- used 1/3 less fat cream cheese
1 tablespoon freshly minced parsley leaves -- used dried
1/2 teaspoon lemon juice
2 cups baby spinach leaves
1/3 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
In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.
Put 1/2 teaspoon of the cheese mixture about 1/2-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.