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
I have to admit, zucchini isn’t something you often see around our kitchen. But now that I’ve discovered grilling them and wrapping them around cheese, zucchini are going to be seen and seen often.
Servings 30 rolls
- 4 large zucchini cut lengthwise into 1/4″ strips
- 2 tablespoons oil from sun-dried tomatoes divided
- 2 ½ tablespoons sun-dried tomatoes in oil chopped
- 4 ounces feta 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
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.
Calories: 44kcal | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 72mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 1mg
Nutritional values are approximate.
I have to admit, a spiral slicer is a rather fun kitchen gadget to have. You can take just about any recipe you would normally make with pasta and make it low-carb by substituting zoodles (zucchini noodles). You can use the slicer for other things too, but I pretty much use it mostly for zoodles and these garlic butter zoodles with Brussels Sprouts are fantastic!
These garlic butter zoodles with Brussels sprouts are about as easy to make as you can get, and they taste fantastic. I cook the zucchini noodles to the point where they are soft, but still have some crunch. The butter and garlic add some needed flavor. Zucchini isn’t exactly packed with flavor… it’s good, but butter and garlic make it fantastic. And nothing beats crunchy Brussels sprouts. I love them. Topped with a bit of cheese and toasted sesame seeds, this makes for a great side dish.
You can get pretty creative with this dish just by swapping a few ingredients. Use toasted pine nuts or even peanuts instead of sesame seeds. Leave off the Parmesan cheese and add French-fried jalapenos for a kicked up dish, or just add a few (big) pinches of dried red pepper flake to the zucchini when you are cooking them.
Or just add cooked crumbled bacon. Now we’re talking good!
Also try my sauteed shredded Brussels sprouts and my spiral radish salad.
Garlic Butter Zoodles with Brussels Sprouts
These garlic butter zoodles with Brussels sprouts are about as easy to make as you can get, and they taste fantastic.
- ½ pound Brussels sprouts tough parts of stems removed
- 3 small zucchini cut into noodles using a spiral slicer
- 3 tablespoons unsalted butter divided
- 2 cloves garlic minced
- kosher salt
- ground black pepper
- sesame seeds toasted (optional)
- Parmesan cheese grated
Bring a small pot of salted water to a boil.
Add the sprouts and boil for 4-5 minutes or until just starting to soften.
Drain and rinse under cool water.
Cut sprouts in half along the stem.
Meanwhile, melt 1 tablespoon of butter in a large skillet.
Add the zucchini noodles and cook for 2-3 minutes, stirring.
Let noodles rest for 3 minutes to release any liquid, then drain. Remove noodles to plate.
Add 1 tablespoon of butter to the skillet and melt.
Add the garlic and sprouts and saute for 5 minutes.
Add remaining butter and melt.
Add the zucchini noodles back to the pan, stir and warm through.
Season to taste with salt and pepper.
Serve garnished with toasted sesame seeds and freshly grated Parmesan cheese.
Calories: 117kcal | Carbohydrates: 8g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 23mg | Potassium: 460mg | Fiber: 3g | Sugar: 3g | Vitamin A: 867IU | Vitamin C: 65mg | Calcium: 43mg | Iron: 1mg
Nutritional values are approximate.