I have really enjoyed grilling this summer, especially veggies. This recipe was created by accident – I originally thought of just roasting the zucchini and then chopping it and mixing it with a little cheese. But, the grilled zucchini planks just looked so pretty off the grill, I decided to leave them whole and roll them up with a little soft cheese inside.
Goat cheese would be tasty in this, but cream cheese with a little lemon zest achieves the same tart-ness and is much more frugal.
Remember to blot the oil off the zucchini planks after they cook or they will be too oily to pick up as a finger food.
LEMONY GRILLED ZUCCHINI ROLLUPS
4 medium zucchini
1 tablespoon olive oil
4 ounces cream cheese, softened
1 teaspoon lemon zest
Salt and pepper to taste
Cut ends off zucchini and then slice in long planks that are 1/4 inch wide. Toss planks in oil. Grill on a very hot grill for 1 or 2 minutes on each side, until zucchini is softened and have nice browned grill marks. Let zucchini planks cool and then bot with paper towels to remove oil.
Mix together cream cheese, lemon zest and salt and pepper. Spread about 1 teaspoon of cream cheese mixture on one side of each zucchini plank. Roll up plank with cream cheese in center. Secure with toothpicks and serve as appetizers.
Makes 16 appetizers.
— posted by Donna