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Cheese Stuffed Zucchini Rolls

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Category: Cheese, Breakfast, Rolls

 Ingredients List

  • 3 small zucchini
  • 1 tablespoon olive oil
  • kosher salt
  • 1/2 cup garlic-herb cheese spread (like Rondele or Alouette, I used Rondele light)

 Directions

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.

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.

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.

Remove the slices from the grill and place on the baking sheet. Allow to cool.

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.

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