Grilled Zucchini Roll Recipe with Goat Cheese, Roasted Peppers & Capers

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Grilled Zucchini Roll Recipe with Goat Cheese, Roasted Peppers & Capers is an easy and flavorful vegetarian appetizer.
Grilled Zucchini Rolls with Goat Cheese, Roasted Peppers and Capers...54 calories and 1 Weight Watchers PP | cookincanuck.com #vegetarian #recipe

Grilled Zucchini Rolls with Goat Cheese, Roasted Peppers and Capers...54 calories and 1 Weight Watchers PP | cookincanuck.com #vegetarian #recipe

“No solicitors and no zucchini!” This is the sign that I need to plaster across my front door. You see, zucchini season isn’t far away and it’s only a matter of time before some mystery neighbor leaves a random bag of enormous green squash on our doorstep. This didn’t use to be a problem, but now we have our own vegetable garden and our plentiful bounty of zucchini.

You know those neighborhood watch signs that people put in their windows? Maybe we need one for squash squanderers. A zucchini with a big “X” through it, or a sign that says “Warning…zucchini-seeking guard dog on duty.”

Whether the zucchini comes from our own backyard or elsewhere, I figured that I need to start churning out the recipes so we’re prepared for the season. This recipe is inspired by one of the most popular recipes on my site, Grilled Zucchini Rolls with Herbed Goat Cheese & Olives.

Simply brush the zucchini slices with olive, season with salt and pepper, and give them a quick turn on the grill. Once they have a chance to cool down, spread some softened goat cheese on each slice, sprinkle on some diced roasted peppers and capers and roll away. That’s it. Quite honestly, I could happily eat the whole plate of rolls for lunch.

The recipe:

Preheat grill to high heat.

Grilled Zucchini Roll Recipe with Goat Cheese, Roasted Peppers & Capers | cookincanuck.com #vegetarian #recipe

Slice a strip lengthwise from the zucchini to expose the inside of the vegetable. Discard or reserve for another use. Cut the 2 ends from the zucchini to make straight edges. Cut the zucchini lengthwise into 1/2-inch strips.

Brush both sides of the zucchini pieces with olive oil. Season well kosher salt and freshly ground black pepper.

Grilled Zucchini Roll Recipe with Goat Cheese, Roasted Peppers & Capers | cookincanuck.com #vegetarian #recipe

Lay the zucchini pieces on the grill. Cook until the zucchini is very tender, but not mushy, about 3 minutes per side, moving the pieces during cooking to ensure even browning.

Grilled Zucchini Roll Recipe with Goat Cheese, Roasted Peppers & Capers | cookincanuck.com #vegetarian #recipe

Remove the zucchini from the grill and set on a wire cooling rack.

Spread about 1 teaspoon of goat cheese on each zucchini slice. Divide the red pepper and capers evenly amongst the zucchini.

Grilled Zucchini Roll Recipe with Goat Cheese, Roasted Peppers & Capers | cookincanuck.com #vegetarian #recipe

Gently roll each piece of zucchini. Serve.

Other light appetizers for summertime:

Light Appetizer Recipes | cookincanuck.com
Cookin’ Canuck’s Strawberry, Brie Cheese, Honey & Basil Crostini
Cookin’ Canuck’s Shrimp, Avocado & Rice Noodle Spring Rolls
Katie at the Kitchen Door’s Smash Pea, Dill and Feta Crostini
Southern Boy Dishes’ Cucumber Rolls with Pesto Shrimp Salad
A Couple Cooks’ Roasted Tomato Almond Dip with Grilled Bread

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Grilled Zucchini Roll Recipe with Goat Cheese, Roasted Peppers & Capers

Loading nutrition data...
Prep Time 10 mins
Cook Time 6 mins
Total Time 16 mins

From the kitchen of Cookin Canuck. www.cookincanuck.com

Yields Makes 6 rolls

Ingredients

  • 2 medium-sized zucchini
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 1/2 oz. herbed goat cheese, room temperature
  • 1/2 roasted red bell pepper, diced
  • 2 tsp capers

Directions

  1. Preheat grill to high heat.
  2. Slice a strip lengthwise from the zucchini to expose the inside of the vegetable. Discard or reserve for another use. Cut the 2 ends from the zucchini to make straight edges. Cut the zucchini lengthwise into ½-inch strips.
  3. Brush both sides of the zucchini pieces with olive oil. Season well kosher salt and freshly ground black pepper.
  4. Lay the zucchini pieces on the grill. Cook until the zucchini is very tender, but not mushy, about 3 minutes per side, moving the pieces during cooking to ensure even browning.
  5. Remove the zucchini from the grill and set on a wire cooling rack.
  6. Spread about 1 teaspoon of goat cheese on each zucchini slice. Divide the red pepper and capers evenly amongst the zucchini.
  7. Gently roll each piece of zucchini. Serve.

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Recipe Notes

Calories 53.8 / Total Fat 3.8g / Saturated Fat 1.3g / Cholesterol 3.3mg / Sodium 250.8mg / Total Carbohydrates 3.7g / Fiber 1.3g / Sugar ⅓g / Protein 1.9g / WW (Old Points) 1 / WW (Points+) 1

 

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Comments

  4. Brianna says

    Hehe. That’s so true about zucchini (the one vegetable no one feels stingy about giving!) These look delicious…what a great way to make an “okay” ingredient into a fab one! 🙂

    Reply

    • Dara (Cookin' Canuck) says

      So true about zucchini-giving. I have friends here that tell tales of people opening their car doors and slipping in bags of zucchini.

      Reply

  9. Crystal @ Simply Playful Fare says

    I love it: “squash squanderers!” These look awesome! I bet the goat cheese and capers give it a real tangy flavor. I’ve been eating a lot of zucchini with soy sauce lately, so I’ll have to try this. Super creative!

    Reply

    • Dara (Cookin' Canuck) says

      Zucchini sauteed with soy sauce and a little chili-garlic sauce is the perfect combination!

      Reply

  10. Heather says

    OK, 1: these look amazing and I’m pinning for dinner next week (before we get too tired of zucchini!!!) and 2: I’m sort of dying over the front door sign. It’s so true!!!

    Reply

  15. Barbara | Creative Culinary says

    We are getting into zucchini season and I’m always amazed at how much just two plants can bring…so thanks for such a fun option.

    Why I can’t just do one plant is beyond me but I guess I think one would be lonely. So one thing that I do with some of the abundance is to grate it and freeze 2 cup portions. Thaw and use for zucchini bread this coming winter!

    Reply

    • Dara (Cookin' Canuck) says

      A couple of years ago, I finally figured out the benefits of grating and freezing. We make uncountable loaves of zucchini bread during the holidays and the pre-grated zucchini is such a time-saver.

      Reply

  19. Bill says

    Hi Dara,
    Thanks so much for including my cucumber rolls in this post! I really appreciate the referrals and I’m so glad to find your blog. It looks fantastic and I look forward to spending some time here. Grilled zucchini is one of my favorites and this recipe looks like one I’m going to try soon!

    Thanks again!
    Bill

    Reply

    • Dara (Cookin' Canuck) says

      The first bag or two is always welcome. It’s when I have 12+ zucchini sitting on my counter that I start getting a little twitchy. 🙂

      Reply

  30. Shoba Shrinivasan says

    I remember seeing these fab appetizer rolls in the Food TV magazne and I loved them! They had done grilled zuchinni with capers and tomatoes and some herbs. Either way I simply loved the idea. All the goodness rolled in to one. I am planning n slathering them with this amazing green goddess dressing/dip that I hve made. Tangy and salty and sweet. YUM! and I loved your clicks.

    Shobha

    Reply

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