Cheese Stuffed Zucchini Rolls

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)
  1. 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.
  2. 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.
  3. 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.
  4. Remove the slices from the grill and place on the baking sheet.  Allow to cool.
  5. 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.

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