There’s nothing better than busting out the grill during the hot, summer months. It keeps the house cool and there is always much less cleanup involved. Plus, that savory, grilled flavor — can’t get enough!
This easy vegetarian appetizer is a guaranteed hit for summer barbecues. It’s easy to make and loaded with fresh, summery flavor.
People Always have Heaps of Zucchini in the Summer
They just grow so quickly in the garden! If you tire of zucchini quickly are out of new ideas on how to prepare it, keep reading! This recipe is about to solve your zucchini rut.
You’ll start off by slicing long, thin slabs of zucchini and grilling them for just a few minutes on each side. Then, you’ll mix up a simple goat cheese stuffing to spread on each grilled zucchini slab.
The goat cheese mixture is really the secret sauce here — you’re going to want to spread it on everything you see! It would be excellent on toast, mixed in pasta, eaten with raw vegetables and spread onto crackers. It’s addicting stuff!
Roll up your zucchini, secure it with a toothpick and you’re all set. Just don’t forget the kalamata olive. It adds a nice, salty bite!
This appetizer can be eaten warm, room temperature or even chilled. Feel free to serve with a few sprigs of fresh herbs and a lemon wedge or two. You can even consider these as a side-dish or chop them up and use as a salad topping.
Any way you go about it, you won’t be disappointed.
Grilled Zucchini Rolls with Herbed Goat Cheese
Yield: 8-10 rolls
- 3 ounces goat cheese
- 2-3 teaspoons freshly chopped herbs (thyme, oregano, parsley work well together)
- 1/8 – 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon garlic powder
- 3 tablespoons diced roasted red peppers
- 2 medium zucchini (about 7″ long and 2″ wide)
- Oil for grilling
- Kalamata olives
Preheat your grill to medium, or 350 F.
In a small bowl, mash goat cheese with a fork until softened. Mix in herbs, salt, pepper and garlic. Taste and add more salt if desired. Gently mix in the roasted peppers. Set aside.
Trim the ends and slice your zucchini lengthwise into about 1/8″ to 1/4″ thick and even slabs. Lightly oil on both sides.
Once the grill is hot, lay zucchini on the grill grates and let cook for 2-3 minutes, until grill marks start to appear. Flip, and grill another 2-3 minutes.
Remove from the grill and place on a cooling rack. Let cool for 5-10 minutes.
Spread 2-3 teaspoons of the goat cheese mixture down the length of each zucchini slab. Roll tightly. Skewer an olive on a toothpick and press into each roll. Serve at room temperature or chill before serving.
You can make these a few hours in advance, but save the toothpick and olive addition until just before serving. They will keep in the fridge for a few days, but best served (for a party/company) the same day.