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You know how we love our steak nights! This made a great little appetizer/side dish to our meal. They even tasted great a room temp when they started getting a little cold. I think they would be a huge hit at a party and add a little vegetable to the mix of all things cheese and bread. Of course you can’t go wrong with Alouette’s garlic herb cheese spread! You can grill all the zucchini in advance and even roll them so they are ready for your party without a lot of fuss.

 

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Cheese Stuffed Zucchini Rolls

(Adapted from Real Mom Kitchen)

Makes around 15 rolls.

 

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3 small zucchini

1 tablespoon olive oil

kosher salt

1/2 cup garlic-herb cheese spread (like Rondele or Alouette)

 

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.

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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.

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Place slices directly on a grill that has been preheated to medium.

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Grill the slices until grill makes show on both sides and the zucchini is tender. This could take 3-4 minutes per side.

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Remove the slices from the grill and place on the baking sheet. Allow to cool.

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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.

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