July 22nd, 2009 |

Summer Appetizer: Zucchini Roll-Ups

zucchini roll-ups

Have I ever told you that I absolutely LOVE zucchini?  It is one of those foods that I discovered late in life (like, last year!?!) and now I just can’t get enough of it!  My husband isn’t a fan….which means I am constantly trying to slip it into dishes like risotto, vegetable tians, etc. in hopes that he doesn’t realize it until it’s already in his mouth.  This yummy treat would be a perfect appetizer for an alfresco dinner this summer!

Grilled Zucchini Roll-Ups with Herbs and Cheese

Ingredients

  • 3 small zucchini (about 1/2 pound each), cut lengthwise into 1/4-inch-thick slices
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt, plus more to taste
  • 1/16 teaspoon of freshly ground black pepper, plus more to taste
  • 1 1/2 ounces fresh goat cheese
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon fresh lemon juice
  • 2 ounces bagged baby spinach (2 cups lightly packed)
  • 1/3 cup basil leaves

Preparation

1. Preheat grill or grill pan to medium.

2. Discard the outermost slices of zucchini; brush the rest with oil on both sides. Sprinkle the zucchini slices with salt and pepper. Grill until tender, about 4 minutes per side. You can prepare the zucchini a day ahead and store it in an airtight container in the refrigerator.

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

4. 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 a small (or half of a large) basil leaf. Roll up and place seam side down on a platter. Repeat with remaining zucchini slices. You can make these up to a day in advance; store in an airtight container in the refrigerator.

recipe via health.com

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