Would you ever think of zucchini as an appetizer? Well today’s recipe is a great one. It is simple but so delicious. The other bonus is it can be made ahead of time. You could also use these as a side and have 3 or 4 per person. Either way they are so yummy.
These are made with a spreadable cheese. If you haven’t used them before, they are delicious. You could always use a garlic and herb cream cheese spread, but I highly recommend the cheese spread. I have used both Rondele and Aouluette. Most grocery stores carry one of those brands. I usually find them in the deli section of most stores.
Also a reminder that I will be at the Costco in West Bountiful, Utah (located at 573 West 100 North) tomorrow from 11 am -3 pm signing my cookbook! I hope to see you there!
Cheese Stuffed Zucchini Rolls
- 3 small zucchini
- 1 tablespoon olive oil
- kosher salt
- 1/2 cup garlic-herb cheese spread (like Rondele or Alouette, I used Rondele light)
- Slice zucchini into 1/4 inch thick slices lengthwise. A mandolin works best for this but you could always use a good old knife. Discard the two outer slices that are mainly skin.
- Place the remaining slices on a baking sheet brush with olive oil on both sides, you should have around 15 slices. Lightly sprinkle one side with salt to taste. You just need a little, or none at all if you prefer.
- Place slices directly on a grill that has been preheated to medium. Grill the slices until grill makes show on both sides and the zucchini is tender. This could take 3-4 minutes per side.
- Remove the slices from the grill and place on the baking sheet. Allow to cool.
- Once cooled, place 1/2 Tbsp of the cheese spread at one end of each zucchini slice. Roll the slice up beginning with the end where the cheese spread is and secure with a toothpick. Serve immediately or refrigerate until ready to serve. These can be made up to a day in advance. Makes around 15 rolls.
Recipe inspired by Health.com
They were delicious! I was a little surprised by the amount of water/liquid that came from the zucchini after grilling. I was serving these at a party and I didn’t want the serving dish to have juice at the bottom so I blotted the zucchini strips with a paper towel after they cooled and before I spread cheese on them. I did grill the zucchini on my George Foreman grill so that may have had something to do with the leftover water. Either way, still delicious!
Great recipe, we’re going to try this for our Farmer’s Market dinner at our aunt’s house tomorrow
YUM – I bet this would work with a Laughing Cow & Cream Cheese Combo (what I currently have in the house) – looks so good and so simple for entertaining friends/family… thanks
going to make these tonite using roasted herbed mushrooms and cream cheese
going to make these tonite using roasted herbed mushroom and cream cheese as my filling
We love zucchini! this looks delish. Thank you for sharing Hugs!
I baked the zucchini slices, cooled them, and then added the spread and they came out just fine!
Could you bake these instead for chilly weather? Or put them on the skillet?
These are beautiful and easy! I tried them and loved them. I’m going to feature them on my blog (www.mimisfitfoods.com) tomorrow with all the nutritional information. Thanks for the recipe!
These look amazing! I use that Alouette cheese for a bruschetta spread, and it would be delicious for this, so thanks for sharing!
I love this idea! What a great party appetizer.
Oh my–these look and sound amazing. I found you via Tastespotting. Hope you’ll stop by my blog!
I am thinking to try ranch greek yogurt ! WHat do you think will it work ?
Yummy, Laura!
These look so tasty! And they’re so easy:)
Beautiful shot! I need that in my life, right now.
Looks yummy! How about serving this with a chunky tomato sauce as well.