Cheese Stuffed Zucchini Rolls

iVillage Member
Registered: 01-31-2001
Cheese Stuffed Zucchini Rolls
1
Fri, 08-17-2012 - 8:32am

Cheese Stuffed Zucchini Rolls

  • Cheese-Filled-Zucchini-Rolls-300x300.jpg

    3 small zucchini
  • 1 tablespoon olive oil
  • kosher salt
  • 1/2 cup garlic-herb cheese spread (like Rondele or Alouette, I used Rondele light)
  1. Slice zucchini into 1/4 inch thick slices lengthwise.  A mandolin works best for this but you could always use a good old knife.  Discard the two outer slices that are mainly skin.
  2. Place the remaining slices on a baking sheet brush with olive oil on both sides, you should have around 15 slices.  Lightly sprinkle one side with salt to taste.  You just need a little, or none at all if you prefer.
  3. Place slices directly on a grill that has been preheated to medium.  Grill the slices until grill makes show on both sides and the zucchini is tender.  This could take 3-4 minutes per side.
  4. Remove the slices from the grill and place on the baking sheet.  Allow to cool.
  5. Once cooled, place 1/2 Tbsp of the cheese spread at one end of each zucchini slice.  Roll the slice up beginning with the end where the cheese spread is and secure with a toothpick.  Serve immediately or refrigerate until ready to serve.  These can be made up to a day in advance. Makes around 15 rolls.

Recipe inspired by Health.com

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iVillage Member
Registered: 04-05-2004
Fri, 08-17-2012 - 3:50pm
Those sound yummy. Time to get some more garlic herb LC wedges.

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