Grilled Zucchini Rolls
I try to have a vegetable with most meals. Sometimes it gets repetitive so creativity is a must. I saw Ellie Krieger make these one day when she still had a show on the Food Network. I modified them a small bit by using kale instead of spinach and I’m not a fan of parsley so took that out. You can definitely make more or less depending on how many people are eating.
2 zucchini, sliced lengthwise into 1/4 inch slices
1 tablespoon of olive oil (or olive oil spray)
1/2 teaspoon of sea salt
Pinch of black pepper
1 ounce of reduced-fat goat’s cheese
1/2 teaspoon of lemon juice
1 cup of raw kale
1/3 cup of fresh basil leaves
Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender. In a small bowl combine the goat cheese and lemon juice, mashing with a fork. Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few kale leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.