Oh, what to do with all that zucchini! It's piled high in farmers markets, your neighbor's trying to pawn some off on you, but you've got a glut in your own garden. You stuff them, bake them, grill them, add them to soups...the same old things you usually do with your over-abundance of this prolific grower. Here's a new twist - goat cheese stuffed grilled zucchini rolls, inspired by Ellie Krieger, healthy chef/dietitian on the Food Network. Goat cheese blended with fresh lemon juice and zest, wrapped with fresh basil leaves in a grilled zucchini bundle makes for the perfect appetizer or light meal.
Goat Cheese Stuffed Zucchini Rolls
3 zucchini, sliced lengthwise into 1/4-inch slices
1 tablespoon olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 1/2 ounces soft goat cheese
1 tablespoon freshly minced parsley leaves
1/2 teaspoon lemon juice Fresh lemon zest
1 cup fresh basil leaves
Slice zucchini lengthwise into 1/4-inch strips. Discard the outermost slices and brush the rest of the slices with the oil on both sides. Season with salt and pepper.
Grill for about 4 minutes on each side, or until tender.
In a small bowl combine the goat cheese, parsley leaves, 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 large basil leaf. Roll up and place seam side down on a platter.
Repeat with the rest of the zucchini slices.