Grilled Zucchini Roll Ups Recipes

GRILLED ZUCCHINI ROLLS WITH HERBS AND CHEESE

Steps:

• Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
• In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.
• Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

ZUCCHINI ROLL-UPS

Steps:

• Preheat a grill or grill pan to medium heat.
• Brush both sides of the zucchini slices with olive oil and place them on the grill. Sprinkle with salt and pepper. Grill, turning occasionally, until very soft but not falling apart, 8 to 10 minutes. Remove the slices to paper towels to absorb the excess moisture. Let them cool completely.
• Spread about 2 teaspoons of the herbed cheese onto each of the zucchini slices. Place a basil leaf on top. Starting at one end, roll each zucchini slice up until it's a nice neat roll.
• Serve the roll-ups on a platter garnished with small basil leaves. These can be assembled and chilled up to 3 hours before serving.

ZUCCHINI ROLL-UPS

Steps:

• Preheat oven to 425°. In a small bowl, combine ricotta, 1/2 teaspoon Italian seasoning, salt and pepper. Slice zucchini lengthwise into twelve 1/8-in.-thick slices. Top each slice with 1 rounded tablespoon cheese mixture. Roll up and secure with toothpicks; place seam side down in an ungreased 8-in. baking dish., Combine tomatoes, tomato sauce, tomato paste and remaining 1 teaspoon Italian seasoning; pour over rolls. Cover and bake until bubbly, 20-25 minutes. Remove toothpicks before serving. If desired, sprinkle with Parmesan cheese.

GRILLED ZUCCHINI ROLL-UPS

Steps:

• Heat grill to medium-high heat.
• Mix cream cheese, feta and herbs until blended.
• Trim ends of zucchini; discard. Cut each zucchini into 4 lengthwise slices; place in medium bowl. Add dressing; toss to evenly coat.
• Grill zucchini 5 min. or until tender, turning after 3 min. Cool 5 min.
• Spread each zucchini slice with about 2 Tbsp. cream cheese mixture; roll up.

GRILLED ZUCCHINI RIBBON ROLL-UPS

Steps:

• Cut zucchini into long thin ribbons. Drizzle with oil; sprinkle with salt and pepper.
• Heat grill pan over medium heat. Add zucchini ribbons. Cook until golden-brown grill marks form on both sides. Remove from pan; cool completely.
• Spoon about 1 teaspoon cheese on top of each cherry tomato. Wrap zucchini ribbon around tomato and cheese; secure with toothpick.

GRILLED ZUCCHINI ROLL-UPS

Steps:

• Discard outermost zucchini pieces.
• Brush zucchini with olive oil on both sides. Sprinkle with salt and pepper.
• Grill until tender (about 4 minutes).
• In a small bowl, combine goat cheese, parsely, and lemon juice.
• Put 1/2 teaspoon of the cheese mixture about 1/2 inch from the end of a zucchini slice.
• Top with a few spinach leaves and one small (or half a large) basil leaf.
• Roll up and place seam side down on a platter.
• You can make these up to a day before you are ready to serve and store them in an airtight container in the refridgerator.