I’ve been a fan of grilled zucchini for a long time. I even once made it at a dinner party for 3 girlfriends and I swear, our favorite part of the dinner was the grilled zucchini. So easy and so tasty! One friend told me she tried making her own grilled zucchini but didn’t have any success. I asked her to explain what she did. She basically explained deep fried zucchini. I had to laugh! All the steps she described going through when all she had to do was a couple simple steps. Still makes me laugh thinking about it. This took grilled zucchini a step further and makes it the most delicious zucchini I’ve ever tasted! I could eat it like candy — it’s that good! I recommend making these ASAP! Either as a vegetarian entree served with sides or as a side to a main dish. Perfect for summer since zucchini become more readily available.
Grilled Zucchini Rollatini with Sun-Dried Tomatoes & Goat Cheese
Adapted from Ezra Pound Cake
4 medium zucchini’s
2 T olive oil
4 oz goat cheese, room temperature
2 T sundried tomatoes, chopped (packed in oil or rehydrated)
3/4 t fresh thyme, finely chopped or a pinch of dried
2 T parmesan cheese
1. Heat grill or grill pan to medium-high heat
2. Cut the zucchini into lengthwise strips about 1/4″ thick. Lightly brush with olive oil and sprinkle with S&P. Grill the slices until lightly browned and slightly limp.
3. In a bowl, mix together 1 1/2 teaspoons olive oil, goat cheese, sundried tomatoes, thyme, parmesan, and S&P to taste.
4. To assemble the rolls, lay zucchini flat on work surface, place 1 teaspoon cheese mixture on one end of the zucchini. Roll up zucchini starting with the cheese filled end and place on platter.
Are you a fan of zucchini or other summer squashes?
p.s. Thank You to everyone who made my birthday so special yesterday! I am the proud new owner of this baby!