Sunday, July 19, 2009

Grilled Zucchini Rolls with Herbs and Cheese

Our neighborhood had a community picnic yesterday, where neighbors were asked to bring a side dish to share. I decided to bring a vegetable side dish and thought this recipe would be perfect, since it could also be a finger food.

I doubled the recipe and used both zucchini and yellow squash from my CSA bag. To cut the zucchini and squash in thin and uniform slices, I used my mandoline. McHubby grilled the slices while I prepared the goat cheese mixture. Then we simply assembled and rolled. These were delicious and a big hit at the picnic.

3 zucchini (about ½ pound each), sliced lengthwise into ¼-inch slices
1 tablespoon olive oil
⅛ teaspoon salt
Pinch freshly ground black pepper
1 ½ ounces reduced-fat soft goat's 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 ju
ice, 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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