Discussion Boards
Zucchini Cheese Rolls
 |
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.
|
|
Soft goat (chèvre) cheese
|
3 1/2 oz.
|
100 g
|
|
Block of cream cheese, softened
|
4 oz.
|
125 g
|
|
Chopped sun-dried tomatoes in oil, drained
|
3 tbsp.
|
50 mL
|
|
Chopped fresh parsley (or 1 1/2 tsp., 7 mL, flakes)
|
2 tbsp.
|
30 mL
|
|
Chopped fresh chives (or 1 1/2 tsp., 7 mL, dried)
|
2 tbsp.
|
30 mL
|
|
Coarsely ground pepper (or 1/4 tsp., 1 mL, pepper)
|
1/2 tsp.
|
2 mL
|
|
Medium zucchini (with peel), cut lengthwise into 1/4 inch (6 mm) slices
|
2
|
2
|
|
Olive (or cooking) oil
|
2 tbsp.
|
30 mL
|
|
Salt, sprinkle
|
|
|
Put first 6 ingredients into small bowl. Mash with fork. Let stand at room temperature.
|
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.
|
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
|
Reprinted from Garden Greens © Company's Coming Publishing Limited
|
|
Newsletter
Enter your email here to subscribe:
