Grilled Zucchini Rolls with Herbs and Cheese
- Level: Easy
- Total: 23 min
- Prep: 15 min
- Cook: 8 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 80 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 2 grams
- Sodium
- 160 milligrams
- Carbohydrates
- 7.5 grams
- Dietary Fiber
- 2.5 grams
- Protein
- 3 grams
- Level: Easy
- Total: 23 min
- Prep: 15 min
- Cook: 8 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 80 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 2 grams
- Sodium
- 160 milligrams
- Carbohydrates
- 7.5 grams
- Dietary Fiber
- 2.5 grams
- Protein
- 3 grams
Ingredients
3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices
1 tablespoon olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 1/2 ounces reduced-fat soft goat's cheese
1 tablespoon freshly minced parsley leaves
1/2 teaspoon lemon juice
2 cups baby spinach leaves
1/3 cup basil leaves
Directions
- Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
- In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing 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 1 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.
Cook’s Note
Recipe Analysis Note: Ingredients without discrete measurements such as "Salt, to taste" or "Ice cream, optional" are omitted from analysis. This is because amounts can be highly variable and difficult to determine.
