I have to admit, zucchini isn’t something you often see around our kitchen. But now that I’ve discovered grilling and wrapping them around cheese, they are going to be seen and seen often.
These grilled zucchini roll-ups are stuffed with a wonderful mixture of feta, plain crumbled goat cheese, sun-dried tomatoes, chives and basil, and red pepper flakes. You can omit them, but the sun-dried tomatoes are what makes these bites really delicious.
Don’t omit the red pepper flakes when you make these grilled zucchini roll-ups. They don’t make the roll-ups particularly spicy, but just add enough heat to compliment the creamy sweet goat cheese.
I used a very sharp Wusthof knife to cut the zucchini into thin strips, but you could also use a mandolin (you might have to cut the zucchini into halves so they aren’t so long). Make sure you sharpen your knives regularly. Not only will they obviously work better, they’re safer when sharpened. I recently picked up an electric sharpener that I absolutely love. I found that my manual sharpening skills weren’t doing the job. This sharpener does an amazing job, and it works on 20 degree (European) and 15 degree (Asian) knives, so it handles everything in my knife block without a problem.
I recommend that you use a grill basket when making these roll-ups. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!
Also check out my very popular cucumber roulades. They don’t require grilling, are easy to make, and taste fantastic. Ditto for my Greek salad bites.
Grilled Zucchini Roll-Ups
Ingredients
- 4 large zucchini cut lengthwise into 1/4″ strips
- 2 ½ tablespoons sun-dried tomatoes chopped, plus 2 tablespoons of the oil from the jar
- 4 ounces feta cheese crumbled
- 6 ounces goat cheese crumbled
- 1 tablespoon chives chopped (or 1 teaspoon dried)
- 1 tablespoon basil chopped (or 1 teaspoon dried)
- ½ tablespoon dried red pepper flake
Instructions
- Fire up a grill for direct cooking.
- Brush both sides of the zucchini strips with 1/2 tablespoon of the oil from the sun-dried tomatoes.
- Place onto grill and grill until slightly tender and you get good grill remarks. Remove to a cooking rack and let cool completely.
- Meanwhile, in a bowl, combine the sun-dried tomatoes, remaining oil, the cheeses, chives, basil, and red pepper flakes.
- Spread 1 teaspoon (or maybe a bit more depending on how big your zucchini are) of the cheese mixture onto the zucchini strips. Roll up and secure with toothpicks.
Nutrition
Nutritional values are approximate.
