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Grilled Zucchini Rolls Filled with Herb Cheese

Grilled Zucchini Rolls Filled with Herb Cheese

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cup garlic-herb spreadable cheese

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  • 1

    Wash and dry the three zucchinis. Slice lengthwise into long strips, discarding the outermost pieces of skin. You should be left with 15 slices.

  • 2

    Place the strips onto a baking sheet and coat with a bit of olive oil on each side. Season with salt to taste.

  • 3

    Over medium heat, grill each section until golden brown on each side (about 3-4 minutes.)

  • 4

    When ready, remove from heat and let cool over a baking sheet.

  • 5

    Once cold, place a half tablespoon of herb cheese on one end of each zucchini slice. Roll the strips of zucchini closed and secure with a toothpick.

  • 6

    Serve immediately or keep chilled until ready.

Expert Tips

  • These rolls can be prepared the day before to save time.

No nutrition information available for this recipe

More About This Recipe

  • A few weeks ago I had the opportunity to attend the wedding of one of my college friends. During the reception, this delicioso appetizer was served made from grilled zucchini. The mother of the bride had prepared them and explained to me how fast and easy they are to make-I decided that this was the perfect recipe for sharing with you all. I hope you have the chance to prepare them yourself either for a wedding or your next special occasion.

This zucchini recipe is a healthy low carb dinner idea inspired by one of my favorite restaurants. A few months ago my husband and I were in the DC area and went to one of our favorite restaurants called Burtons. It has healthy, delicious food that we always enjoy.

The last time we were there, we ordered their grilled zucchini bites and oh my goodness, a new found favorite food was discovered! I knew immediately I had to figure out how to make something similar back home. Well, here it is, and this super easy recipe does not disappoint!

Seriously, who can argue with four ingredients and a total cook and prep time of 20 minutes?! For something as delicious as this, making this is a no brainer!

How to make zucchini bites:

  • slice your zucchini into thin flat strips
  • add herb cheese and roll up
  • top with your favorite tomato sauce
  • bake for 15-20 minutes

My zucchini doesn't stay rolled up. Why?

If you slice your zucchini to thick it won't stay rolled. If that happens I recommend laying the slices flat, and making a lasagna type dish instead (with the zucchini used instead of noodles!).

Can make zucchini lasagna instead?

This can easily be made into zucchini lasagna as well! Instead of rolling up the zucchini strips, lay them flat, spread the cheese over them and then put another layer of zucchini on top.

Repeat until out of ingredients! Top with your tomato sauce and parmesan, then bake.

Super simple and still delicious!

Why do you call this grilled stuffed zucchini? There is no grilling involved.

If I remember correctly that is what the restaurant called it and they must've grilled each zucchini slice before assembling the dish. You can do that too but it will make the dish take a little longer to make!

I've found they don't need the extra step of being grilled to still taste amazing!

We never have leftovers when we make this. I guess I just need to make way more!

Anyways, give them a try and let me know how you like them!

If you enjoyed this recipe check out my easy pasta salad, zucchini hash browns, my favorite green smoothie and our favorite chocolate chip cookies!

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Chargrilled zucchini roll-ups deliver summery garden flavors

Zucchini seem to be one of the most stuff-able vegetables. They can be halved lengthwise and scooped into little boats, then filled and baked or hollowed out into tubes, stuffed and simmered in sauce.

Here’s yet another way to fill a summer squash, one much more in line with the relaxed, outdoor cooking and eating the season calls for. It starts with fresh zucchini sliced lengthwise into planks, brushed with oil, sprinkled with salt and pepper and grilled. But instead of stopping there, it gets used in an exciting new way as a wrapper for fresh, tasty fillings.

In the accompanying recipe, each tender, chargrilled zucchini ribbon gets a dollop of lemon and garlic-seasoned white bean mash spooned onto one end. It’s then topped with peppery arugula and floral basil, then rolled up into a beautiful bite-size bundle that tastes like a mouthful of summer — light and fresh, filled with garden flavors, and backed by the substance of creamy beans. What makes this recipe fun is how flexible it is — any type of bean or a different creamy filling — think goat or feta cheese whipped with herbs — can be substituted for the beans. And, any combination of tender leaves and herbs — such as baby kale, spinach or Bibb lettuce and parsley, cilantro, mint or dill — can be used.


These bite-sized morsels are just the thing to add a touch of simple elegance to a meal. They are absolutely beautiful, with tender spinach and basil leaves peeking out of delicate grilled zucchini rolls filled with creamy herbed goat cheese. These are ideal for a special picnic or an hors d'oeuvre at a cocktail party. When served atop a basic green salad, they turn it into something to celebrate.
Serves 4
Makes 16 Roll-Ups
Serving Size 4 Rolls

• 3 small zucchini (about 1/2 pound each), cut lengthwise into 1/4-inch-thick slices
• 1 tablespoon olive oil
• 1/8 teaspoon salt, plus more to taste
• Pinch of freshly ground black pepper, plus more to taste
• 1 1/2 ounces fresh goat cheese, preferably reduced-fat
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon fresh lemon juice
• 2 ounces baby spinach leaves (2 cups lightly packed)
• 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 teaspoon of the cheese mixture about 1/2 inch from the end of a zucchini slice. Top with a few spinach leaves 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 ready to serve and store them in an airtight container in the refrigerator.


Preheat grill to high heat.

Slice a strip lengthwise from the zucchini to expose the inside of the vegetable. Discard or reserve for another use. Cut the 2 ends from the zucchini to make straight edges. Cut the zucchini lengthwise into 1/2-inch strips. If using a large zucchini, cut each of these strips in half crosswise. This won't be necessary with small zucchini.

Brush both sides of the zucchini pieces liberally with olive oil. Season well with kosher salt and freshly ground black pepper. Lay the zucchini pieces on the grill at a 45-degree angle (for more attractive grill marks). Cook until the zucchini is very tender, but not mushy, about 3 minutes per side, moving the pieces during cooking to ensure even browning.

Remove zucchini from the grill. Set a wire cooling rack on top of a bowl to give the cooling rack extra clearance from the counter. Drape the zucchini pieces on the rack to cool. This method will stop the zucchini from steaming will cooling.

Place goat cheese in a medium bowl. (Optional: Stir olives or baby spinach leaves into the goat cheese.) I'm just using basil leaves.

Spread a layer of the goat cheese mixture onto one side of each zucchini piece. Gently roll each piece of zucchini. Serve.

Watch the video: Feta Stuffed Zucchini Rolls. Grilled Appetizer. Low Carb (July 2022).


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