Zucchini Roll Ups

Zucchini has such a wonderful and sweet flavor. When grilled it becomes crispy and tender and serves as a perfect palate to layer or roll. Zucchini Roll Ups are beautiful, colorful and deliciously creamy and fresh. Try serving these at a cocktail party-you will receive rave reviews!

Using a sharp knife or mandoline, cut the zucchini into 20 lengthwise slices, about a 1/4″ thick.
Brush the slices with olive oil and sprinkle with salt and pepper. Grill on both sides, take care not to overcook.

Grill the chili peppers until crisp around the edges, cool and then de-seed and thinly slice into slivers.
If using chives, bring a saucepan of water to a boil, drop in the chives, and remove immediately with a slotted spoon. Place in cold water briefly, dry on paper towels. This will prevent them from breaking during tying. Alternatively roll-ups may be secured using just toothpicks. Spread each zucchini slice with about 1 tsp of goat cheese. Place a couple of mint leaves, 2-3 chili pepper slivers, 1-2 sun dried tomato slivers, a pinch of lemon zest and some arugula across one end so that they protrude. Gently roll the slice up and secure with a toothpick as an added touch tie a chive around the roll and trim the ends with scissors. If using chives remove the toothpicks and refrigerate until serving.

Zucchini Roll Ups

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May be prepared and refrigerated up to 2 hours ahead.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Ingredients

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• 4–5 small zucchini
• 3 T extra virgin olive oil
• 1/2 t each salt & pepper
• 4–5 sundried tomatoes, thinly sliced
• 2 thumb-sized red chili peppers, seeded and thinly sliced
• small bunch of chives and toothpicks to secure
• 4 oz mild herbed goat cheese
• zest of 1–2 lemons
• handful of fresh mint leaves
• 2 small handfuls of baby arugula, long stems trimmed

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Instructions

1. Heat the grill or a stove top griddle.
2. Using a sharp knife or mandolin, cut the zucchini into 20 lengthwise slices, about a 1/4″ thick.
3. Brush the slices with olive oil and sprinkle with salt and pepper. Grill on both sides, take care not to overcook.
4. Grill the chili peppers until crisp around the edges, cool and then de-seed and thinly slice into slivers.
5. If using chives, bring a saucepan of water to a boil, drop in the chives, and remove immediately with a slotted spoon. Place in cold water briefly, dry on paper towels. This will prevent them from breaking during tying. Alternatively roll-ups may be secured using just toothpicks.
6. Spread each zucchini slice with about 1 t of goat cheese. Place a couple of mint leaves, 2-3 chili pepper slivers, 1-2 sun dried tomato slivers, a pinch of lemon zest and some arugula across one end so that they protrude. Gently roll the slice up and secure with a toothpick as an added touch tie a chive around the roll and trim the ends with scissors. If using chives remove the toothpicks and refrigerate until serving.

Notes

Adapted From | Small Bites/Jennifer Joyce

Nutrition

• Serving Size: 20 roll ups