Zucchini Cheese Rolls
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Lightly grilled zucchini rolls stuffed with a scrumptious cheese and fresh herb filling. Cut these delicious morsels in half before serving to reveal an attractive cheese spiral.
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Soft goat (chèvre) cheese
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3 1/2 oz.
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100 g
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Block of cream cheese, softened
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4 oz.
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125 g
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Chopped sun-dried tomatoes in oil, drained
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3 tbsp.
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50 mL
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Chopped fresh parsley (or 1 1/2 tsp., 7 mL, flakes)
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2 tbsp.
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30 mL
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Chopped fresh chives (or 1 1/2 tsp., 7 mL, dried)
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2 tbsp.
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30 mL
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Coarsely ground pepper (or 1/4 tsp., 1 mL, pepper)
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1/2 tsp.
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2 mL
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Medium zucchini (with peel), cut lengthwise into 1/4 inch (6 mm) slices
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2
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2
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Olive (or cooking) oil
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2 tbsp.
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30 mL
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Salt, sprinkle
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Put first 6 ingredients into small bowl. Mash with fork. Let stand at room temperature.
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Brush both sides of each zucchini slice with olive oil. Sprinkle with salt. Preheat electric grill for 5 minutes or gas barbecue to medium. Cook zucchini on greased grill for 3 to 5 minutes per side until tender-crisp and grill marks appear. Spread each zucchini slice with 1 1/2 to 2 tbsp. (25 to 30 mL) cheese mixture. Roll up to enclose mixture. Serve cold or at room temperature. Makes 10 to 12 rolls.
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1 roll:
114 Calories; 10.4 g Total Fat (4.1 g Mono, 0.5 g Poly, 5.2 g Sat); 22 mg Cholesterol; 2 g Carbohydrate; 1 g Fibre; 4 g Protein; 96 mg Sodium
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Reprinted from Garden Greens © Company's Coming Publishing Limited
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