Grilled Zucchini Rolls


  • 2 zucchinis
    • (each zucchini gave me about 10-12 slices)
  • house Italian "lite" dressing
  • jarred roasted red peppers, finely diced
  • Herbed goat cheese
    • if plain, season with kosher salt, black pepper, garlic powder, and Italian seasoning


Wash the zucchinis and slice them very thinly.  For very thin and even slices, use a mandolin.  Brush both sides of the slices with Italian dressing and grill for about 3 minutes per side.  Allow to cool on a cooling rack placed over a bowl.  This will allow them to cool, rather than steam (on a plate).  Once cool, smear a thin layer (less than a teaspoon) of goat cheese along the length of the zucchini slice.  Add about 1/2-1 tsp of diced roasted red peppers along one end, then roll up from that side.  The goat cheese is a perfect "glue" to keep your rolls together!