Grilled Zucchini Rolls

(originally made 7/2010)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.     :)    

The 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.    Woo hoo! 

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 until tender.
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.



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