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Grilled Zucchini Rolls with Herbs and Cheese Recipe

Grilled Zucchini Rolls with Herbs and Cheese

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Average Rating:

Total Reviews: 56

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  • on August 04, 2010

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    I actually first tried this recipe summer of 2009. I love it. I made it last night with a slight variation. While grilling the zucchini, I realized I didn't have goat cheese, so I used blue cheese instead. It was wonderful and had a little tanginess to it. I recommend this to anyone - it's fast, easy & very good.

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  • on July 23, 2010

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    I love this recipe. Just tried it out this evening. I had a tough time slicing the zucchini thinly, I don't have a mandolin as other people suggested - other than that it went very well. I didn't have spinach on hand, used arugula instead which worked very well. I did as other people did with the basil - chopped it up and added to the cheese. I used feta as that's what I had on hand. I also threw in cilantro with the parsley and basil.
    Overall I was very happy and would highly recommend people try this recipe with arugula.

    Thanks Ellie!

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  • on June 16, 2010

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    I made these last night as a side dish and they were delicious! My boyfriend was impressed. They're easy to make and they look like a lot of work when in reality they are not.

    I'm looking for new healthy recipes and think this recipe will be good if you place the rolls in a pyrex, pour an herb tomato/marinara sauce over it and cheese. Broil until the cheese is melted. I will post the results.

    Thanks Ellie!

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  • on March 28, 2010

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    I made these for an app last night. I chopped the basil and added to the goat cheese mixture instead. I will definately make these again and again.

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  • on February 22, 2010

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    I think that this has to be served at room temp. After it was cold it just wasn't all that but before I put it in the refrigerator it was phenomenal.

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  • on February 05, 2010

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    These were easy to make and tasted oh so rich and luscious with the goat cheese! Great combination of flavors!

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  • on October 31, 2009

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    I don't like goat cheese, so I used fat free feta. I love basil, so I didn't think the whole leaf was overpowering, but others that ate them that night, thought it was a bit over powering, so I'd probably put in a small leaf, or chop and mix into the cheese mixture next time so that everyone would be pleased. They are messy to make, and take a little time, but way worth it. I stuck a toothpick in them so they would be easy to pick up. Loved it and was even happier to know they're healthy!

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  • on August 15, 2009

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    I used a mandolin to slice the veggies. Worked perfectly. Also used misc. herbs I had on hand: thyme, chives and parsley. SO GOOD!

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  • on August 14, 2009

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    I really enjoy this recipe. Great way to use fresh zucchini from the garden. Easy to make and I love the herbed cheese. I served it with grilled tomatoes and what a nice treat!

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  • on August 05, 2009

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    Great use for all the basil and parsley in the garden. I used a mandoline slicer to cut the zucchini. Was so much easier than using a knife.

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Nutrition Facts

Nutritional Analysis
Per Serving
 
Calories
80
 
Total fat
5g
 
Saturated fat
1.5g
 
Monounsaturated fat
3g
 
Polyunsaturated fat
0.5g
 
Cholesterol
2g
 
Sodium
160mg
 
Protein
3g
 
Carbohydrates
7.5g
 
Fiber
2.5g
 
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