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Grilled Zucchini Roll-ups w/Herbed Chevre’

By Chef Dee on June 1, 2014

Zucchini Roll-ups

I found this recipe a few years ago and adapted it to my taste.

This is my go-to recipe when I want to whip up an extraordinary hor d’oeuvre in a hurry!

If you use a panini grill, you will make quick work of grilling the zucchini slices.

**See below for some easy and light summer entertaining ideas!**

Grilled Zucchini Roll-Ups w/ Herbed Chevre’

Serves 4

 

What you’ll need:

3 small zucchini (about ½ pound each), cut lengthwise into ¼ inch slices

(If you want your slices uniform, you can use a mandolin)

1 Tablespoon olive oil

1/8 teaspoon of salt, plus more to taste

Pinch of freshly ground pepper or to taste

1 ½ ounces creamy Chevre’ goat cheese (Trader Joe’s)

1 Tablespoon minced fresh parsley

½ Tablespoon minced fresh tarragon leaves

½ Tablespoon minced fresh mint leaves

½ teaspoon fresh lemon juice

½ to 1 teaspoon grated lemon rind

½ to 1 teaspoon grated orange rind

Baby spinach leaves

Fresh basil leaves

Steps:

  1. Preheat a grill or grill pan over medium heat.
  2. Brush zucchini slices with olive oil on both sides. Sprinkle with the salt and pepper.
  3. Grill until tender, 2 to 3 minutes; you want them cooked so that they bend easily without breaking, but not overcooked.

NOTE:  You can make the grilled zucchini a day ahead and store in an airtight container in the fridge.

  1. In a small bowl, combine the creamy goat cheese, fresh herbs, orange and lemon zests and lemon juice, mashing them together with a fork.
  2. Put ½ teaspoon of the cheese mixture about ½ inch from the end of a zucchini slice. Top with a  spinach leaf and one small or half of a large basil leaf.
  3. Roll up and place seam side down on a platter. You may want to secure with a toothpick or small bamboo skewer for guests, but the roll should stay closed without securing.
  4. Repeat with the rest of the zucchini slices and serve.

Summer-Light entertaining idea: If you serve these zucchini roll-ups along with various olives, a couple of nice cheeses and a steamed artichoke with light lemon cream dip, you have a PARTY!!

For my Light Lemon Cream Dip: 1 cup non-fat Greek yogurt, 2-3 Tablespoons olive oil mayonnaise, 1 Tablespoon lemon juice and zest of one whole lemon, a little salt and rinsed capers.

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Chef DeeI am a chef, registered nurse, and health coach and live in a glorious agricultural valley in Ventura, California. I create most of my own recipes using organic and sustainable foods whenever possible and have shared many of them in my Gourmet Goddess cooking parties. Preparing and serving healthful, delicious, and beautiful food is my passion! I look forward to having you join us. Enjoy the recipes! - Chef Dee

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