Grilled Zucchini Roll-Ups With Herbs and Cheese

zucchini-herbs-cheese Recipe
The Food You Crave
Thin slices of grilled zucchini give this appetizer a delicate air. Rolled up with goat cheese, herbs, and spinach, these sushi-like treats are full of flavor and color.

Yield:

Makes 4 servings (serving size: 4 rolls)

Recipe Time

Prep: 30 Minutes
Cook: 24 Minutes

Nutritional Information

Calories 80
Fat 6 g
Satfat 2 g
Monofat 3 g
Polyfat 0.0 g
Protein 3 g
Carbohydrate 5 g
Fiber 2 g
Cholesterol 5 mg
Iron 1 mg
Sodium 106 mg
Calcium 45 mg

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ellie Krieger,

The Food You Crave

March 2008
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