These fantastic vegetarian Grilled Zucchini Potato Rolls with Goat Cheese are great as an appetizer or even a light lunch. Thank you to The Little Potato Company for helping me share this recipe with you.

I was alone in the kitchen when I first took a bit of these Grilled Zucchini Potato Rolls, but felt compelled to say "Oh wow! That is so good." whether or not anyone was listening. It's moment like those that remind me why I love cooking...well, to be completely frank, why I love FOOD so much.

Food that requires a moment of silence because you don't want anything to distract from the tastes and textures rolling over your tongue. Food that requires you to sit down, eyes closed, to fully embrace the experience. And more often than not, it's little bites made up of the simplest ingredients that inspire those moments of gustatorial bliss.

The flavors in these zucchini potato rolls are headlined by paprika, rosemary and basil, working in concert to season both the roasted potatoes as well as the grilled zucchini.

I'm a sucker for the Terrific Trio Creamer potatoes by The Little Potato Company because the colors are so pretty, but any of their Creamer varietals would work. These Creamer potatoes are not just "new potatoes" by another name. They are actually grown to be this little, rather than other potatoes that are simply harvested early to achieve that small size. As a result, the fully mature Creamer potatoes have the most wonderful natural sweetness - one of the many reasons my kids can't resist popping them into their mouths whenever there's a pan of roasted Creamers.

While the potatoes are roasting, prep the zucchini by cutting them into lengthwise strips and seasoning with paprika and salt. Be sure that your goat cheese is sitting on the counter so that it's a room temperature spreadable consistency by the time you're ready to smear it onto the grilled zucchini.

Last step - assemble the rolls by spreading the tangy goat cheese onto the grilled zucchini strips, top with some fresh basil and roll the zucchini around the roasted potatoes. Easy! I typically serve two of these on each appetizer plate (knife and fork it), but they'd also work as a side dish or even a light lunch.

Printable Recipe

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Grilled Zucchini Potato Rolls with Goat Cheese

These fantastic vegetarian Grilled Zucchini Potato Rolls with Goat Cheese are great as an appetizer or even a light lunch.

5 from 1 vote

Print Pin Rate

Course: Appetizers, Appetizers For Entertaining

Cuisine: American

Keyword: Gluten Free, Grilling Recipes, Vegetarian

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: Servings

Calories: 108.9kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

¾ pound Little Potato Co. Creamer potatoes I used Terrific Trio
2 teaspoon olive oil
½ teaspoon paprika
½ teaspoon dried rosemary
¼ teaspoon salt

The Rolls:

4 medium zucchini
2 teaspoon olive oil
½ teaspoon paprika
½ teaspoon salt
5 tablespoons + 1 teaspoon soft goat cheese chevre
5 basil leaves thinly sliced

Instructions

The Potatoes:

Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet, and toss with the olive oil, paprika, rosemary and salt.
Bake until tender when pierced with a fork, about 30 minutes, stirring halfway through.

The Rolls:

Preheat the grill to medium-high heat. Alternatively, set a grill pan over medium-high heat.
Slice a strip lengthwise from zucchini to expose the inside of the vegetable. Discard or save for another use. Cut the 2 ends from the zucchini, and discard. Cut the zucchini lengthwise into ½-inch strips.
Lightly brush both sides of the zucchini pieces with olive oil, and sprinkle with paprika and salt.
Grill the zucchini until tender enough to roll, but not mushy, 2 to 3 minutes per side.
Spread 1 teaspoon of goat cheese on each zucchini slice. Place a potato at one end of each slice and top with the basil. Roll the potato up in the zucchini. Serve immediately.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: This post is sponsored by The Little Potato Company. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Comments

5 from 1 vote (1 rating without comment)