Grilled zucchini rolls
serves 4
3 small zucchini about 1/2 pound each, cut lengthwise into 1/4 inch slices (use a mandoline)
1 tbsp olive oil
1/8 tsp salt, plus more to taste
pinch of freshly ground black pepper
1 1/2 ounces fresh goat cheese
1 tbsp minced fresh parsley
1/2 tsp fresh lemon juice
2 ounces baby spinach leaves (I used microgreens because I had them and didn’t have spinach)
1/3 cup fresh basil leaves
Preheat a grill or grill pan over medium heat.
Discard the outermost slices of zucchini and brush the rest with the oil on both sides. Sprinkle with the salt and pepper. Grill until tender, about 4 minutes per side. You can make the grilled zucchini a day ahead and store in an airtight container in the refrigerator.
In a small bowl, combine the goat cheese, parsley, and lemon juice, mashing them together with a fork.
Put 1/2 tsp of the cheese mixture about 1/2 inch from the end of the zucchini slice. Top with a few spinach leaves (or micro greens) and one 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. You can make these up to a day before you are read to serve and store them in an airtight container in the refrigerator.
