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.

Course Appetizer

Cuisine American

Keyword grilled, zucchini

Prep Time 10

Cook Time 6

Total Time 16

Servings rolls

Calories 44kcal

Author Based on a recipe from Chile Pepper Magazine August 2015

Equipment

Mixing Bowl

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 marks.
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.

Notes

You can serve these immediately or refrigerate and serve later.

Nutrition