Recipe: Zucchini & Goat Cheese Rolls

During our anniversary weekend, my honey and I had dinner at a lovely little tapas restaurant.  One of my favorite dishes was zucchini and goat cheese rolls and I decided that I would definitely be trying to recreate them at home.  I made the bites to bring to our Easter dinner with framily (friends who are family). 

They went fast.  

Zucchini and Goat Cheese Rolls

Zucchini and Goat Cheese Roll

Makes: ~30 bites

Ingredients:

• 4 medium zucchini
• 8-ounce log of plain goat cheese
• 2 green onions, white and green parts, finely chopped
• 1 sprig fresh rosemary, leaves removed and finely chopped
• A few sprigs fresh thyme, leaves removed and finely chopped
• Toothpicks 

Directions:

Make the herb goat cheese: In a small bowl, combine the goat cheese, green onions, rosemary and thyme.  Cover and return to refrigerator until ready to use. 

Herb goat cheese

Slice the ends off each zucchini.  Thinly slice the zucchini into long flat strips using a mandolin slicer. Discard slices that are mostly peel. 

Zucchini slices.

Grill or broil the zucchini slices for a few minutes on each side, until slightly browned.  This will make the zucchini pliable enough to work with.

Grilled zucchini.

Remove cooked zucchini slices to paper towels.  Let cool for a few minutes.

Spread a spoonful of the herb goat cheese onto each zucchini slice, leaving a bit of zucchini on one end without cheese. 

Zucchini with goat cheese.

Roll up each zucchini slice towards the cheese-less end and secure with a toothpick.  

Notes: 
You can buy herb goat cheese at many stores but I prefer the flavor when using fresh green onions and herbs.   

The next time I make these, I am going to add some bits of roasted red pepper to the goat cheese mixture.