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Grilled Zucchini Roll-Ups with Herbs and Cheese
3 small zucchini (about ½ pound each), cut lengthwise into ¼-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 ½ ounces fresh goat cheese, preferably reduced-fat
1 tablespoon minced fresh parsley
½ 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 ½ teaspoon of the cheese mixture about ½-inch from the end of the 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.
Serving size: Makes 16 roll-ups; 4 rolls per serving
Zucchini Lemon & Mint Salad
2 green zucchinis, washed and peeled into ribbons
Juice of ½ lemon
2 tablespoons of olive oil
½ teaspoon of sea salt
Ground pepper, if you like
2 tablespoons chopped fresh herbs like mint, basil, dill or parsley
Optional: Shaved Parmesan works well in this salad as well
Using a peeler, shave the zucchini into thin ribbons and add to a large mixing bowl. Add the rest of the ingredients and combine together until the ribbons are well coated. Serve right away.
with Garlic & Lemon Butter
8 medium zucchini (about 2 1/2 pounds), trimmed, halved lengthwise
1/2 cup (1 stick) butter
1 tablespoon frozen unsweetened lemon juice concentrate or 2 tablespoons fresh lemon juice
1 teaspoon lemon-pepper seasoning
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon curry powder
1/4 cup grated Parmesan cheese (optional)
Preheat barbecue (medium heat). Score cut side of zucchini halves diagonally about 1/4 inch deep at 1-inch intervals. Melt butter with lemon juice concentrate, lemon-pepper seasoning, garlic powder, oregano, and curry powder in heavy small saucepan. Season with salt and pepper. Brush seasoned butter on cut side of zucchini. Place zucchini on grill and cook until charred on all sides and just beginning to soften, about 12 minutes. If desired, arrange zucchini on grill, cut side up, and sprinkle with cheese; close lid of barbecue and cook until cheese just softens, about 1 minute. Transfer zucchini to platter.