Name: Grilled zucchini rolls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 large zucchini (courgettes); 100g Gorgonzola (approx.); 5 sun-dried tomatoes preserved in oil; Basil leaves; 3-4 Tbsp olive oil; 1 clove garlic, minced; Sea salt

Grilled zucchini rolls

30 May 2015

by Dinna

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Background

Grilled, roasted, griddled zucchini (courgette) is a perfect base for yummy little nibbles and party snacks. Just cut them into thin ribbons, cook them lightly and roll them up with anything you fancy - for example: smoked salmon & cream cheese; pesto & parma ham; tapenade & grilled pepper and whatever appeals to you! This particular recipe is made with the classic combo of Gorgonzola & sun-dried tomatoes. It's absolutely delicious and it goes superbly with a glass of Prosseco!

Ingredients

2 large zucchini (courgettes)
100g Gorgonzola (approx.)
5 sun-dried tomatoes preserved in oil
Basil leaves
3-4 Tbsp olive oil
1 clove garlic, minced
Sea salt

Instructions

Cut the ends of the zucchini and, using a vegetable peeler, slice into half centimetre long ribbons.
Place these on a plate, sprinkle with a little salt. Rest them for 30 minutes in the salt. When the zucchini is soft (and it can be easily rolled up), wipe the ribbons dry with a paper towel.
Preheat the oven to 180°°C or turn on the grill to medium.
Place the ribbons on a greased baking tray.
Mix the oil with the garlic then brush the zucchini slices with this. Grill or roast in the oven for 10-15 minutes. Turn them over, brush with the remaining oil and cook for another couple of minutes.
When the zucchini slices are golden on both sides, transfer them carefully to a plate and let them cool.
Meanwhile, slice the sun-dried tomatoes into thin strips and coarsely cut up the cheese.
Put a few pieces of the cheese, a couple of slices tomato and a couple of basil leaves on one end of each zucchini slice, then roll them up.
Arrange them on a serving plate, scatter freshly ground pepper and basil leaves on top.