Herbed Zucchini Rolls

Herbed Zucchini Rolls

​Zucchini Rolls bursting with Flavorful Herbs ​

Dee Hartfield


3 zucchini, (about 1/2 pound each) sliced lengthwise into 1/4-inch slices
1 tbsp olive oil
1⁄8 tsp salt
1 pinch freshly ground black pepper
1 1⁄2 oz reduced-fat soft goat cheese
1 tbsp parsley, leaves freshly minced
1⁄2 tsp lemon juice
2 cup baby spinach
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.