Grilled Zucchini Rolls with Garden Cream Cheese
Grilled zucchini filled with homemade garden cream cheese, topped with basil, capers, and red bell pepper.
Servings: 20 -24 rolls
Ingredients
- 2-3 med. zucchini sliced lengthwise into 1/8-inch slices
- olive oil for grilling
- salt and pepper to taste
- basil leaves for garnish
- 1/2 red bell pepper finely chopped for garnish
- GARDEN VEGETABLE CREAM CHEESE :
- 1 (8 oz.) pkg. cream cheese room temperature
- 1 T. scallions (white and green parts) minced
- 1 T. carrot minced
- 1 T. celery minced
- 1 T. radish minced
- 1-2 pinches kosher salt
- 1 pinch finely ground black pepper
Instructions
- GARDEN VEGETABLE CREAM CHEESE: Place the softened cream cheese, minced scallions, carrot, celery, radish, salt and pepper, in the bowl of an electric stand mixer fitted with the paddle attachment. Mix on low speed until blended.
- Preheat grill to high-heat.
- Using a mandoline slicer, cut the zucchini lengthwise into 1/8-inch slices.
- Brush both sides of the zucchini slices with olive oil. Season with kosher salt and pepper.
- Lay the zucchini slices on the grill. Cook until the zucchini is tender, but not mushy, about 2-3 minutes per side. Carefully remove the zucchini from the grill and set on a wire racks to cool.
- Spread about 1 teaspoon of Garden Vegetable Cream Cheese on each zucchini slice. Place a small basil leaf in the center of the zucchini slice, so it extends outside of the slice. Gently roll up each zucchini slice and secure with a toothpick. Garnish with capers and finely chopped red bell pepper. Keep the rolls refrigerated until ready to serve.
- Cooks' Note: Low-fat or Fat-free cream cheese, can be substituted for regular cream cheese.
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