These Greek-inspired grilled zucchini rolls are filled with herbed goat cheese and kalamata olives. Quick, easy and the tastiest vegetarian appetizer!
There are times when a recipe falls into place so beautifully that you think some greater force must be at work. It is as though a translucent vision of Julia Child, adorned with wings and a halo, floated into my kitchen, laid the ingredients gently in my arms and with a beatific smile, uttered her immortal words, "Bon Appetit!" It could happen. Divine inspiration struck with the sudden appearance of a massive zucchini in my garden. I swear it was not there yesterday. The herbed goat cheese arrived on my doorstep just a few days ago, sent by the generous people at the Ile de France Cheese company. The kalamata olives? Well, olives of all types take up permanent residency in my fridge, regularly replenished as my salt-obsessed palate plows through container after container.
All that was left to do was grill the monstrous squash, mix together the tangy cheese and salty purple-black specimens, and incorporate it all into delectable little rolls. Serve a few of these as appetizers or for a light lunch, alongside a salad or bowl of soup. Heavenly.
Preheat grill to high heat.
Using 1 large zucchini or 3 small ones, 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. If using a large zucchini, cut each of these strips in half crosswise. This won't be necessary with small zucchini.
Brush both sides of the zucchini pieces liberally with olive oil. Season well with kosher salt and freshly ground black pepper. Lay the zucchini pieces on the grill at a 45-degree angle (for more attractive grill marks). Cook until the zucchini is very tender, but not mushy, about 3 minutes per side, moving the pieces during cooking to ensure even browning.
Remove zucchini from the grill. Set a wire cooling rack on top of a bowl to give the cooling rack extra clearance from the counter. Drape the zucchini pieces on the rack to cool. This method will stop the zucchini from steaming will cooling.
Place 3 ½ ounces herbed goat cheese in a medium bowl. Roughly chop 1 ½ ounces pitted kalamata olives (about 7 to 8 olives) and stir into the goat cheese.
Spread a layer of the goat cheese mixture onto one side of each zucchini piece. Gently roll each piece of zucchini. Serve.
Other zucchini rolls recipes:
Apple Pie, Patis & Pate's Ricotta-Stuffed Zucchini Rolls
Janet is Hungry's Zucchini Rolls with Salmon & Cream Cheese
Apple Crumbles' Zucchini Roll Ups with Herbs & Cheese
Apples & Butter's Grilled Zucchini Rolls
Grilled Zucchini Rolls with Herbed Goat Cheese & Kalamata Olives
Adapted from a Fine Cooking Magazine recipe
1 very large or 3 small zucchini
Olive oil
Kosher salt
Freshly ground black pepper
3 ½ oz. herbed goat cheese
1 ½ oz. (about 7 or 8) kalamata olives, finely chopped
Preheat grill to high heat.
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. If using a large zucchini, cut each of these strips in half crosswise. This won't be necessary with small zucchini.
Brush both sides of the zucchini pieces liberally with olive oil. Season well with kosher salt and freshly ground black pepper. Lay the zucchini pieces on the grill at a 45-degree angle (for more attractive grill marks). Cook until the zucchini is very tender, but not mushy, about 3 minutes per side, moving the pieces during cooking to ensure even browning.
Remove zucchini from the grill. Set a wire cooling rack on top of a bowl to give the cooling rack extra clearance from the counter. Drape the zucchini pieces on the rack to cool. This method will stop the zucchini from steaming will cooling.
Place goat cheese in a medium bowl. Stir olives into the goat cheese.
Spread a layer of the goat cheese mixture onto one side of each zucchini piece. Gently roll each piece of zucchini. Serve.
Makes 8 to 10 rolls.
Alice @ Hip Foodie Mom
just saw this on Pinterest. . perfect recipe for today! thanks for sharing!
Cathy
Just made these tonight and we loved them. Already planning to make them again this week! Thanks for the recipe
Dara
I'm so glad to hear that, Cathy! These rolls are a favorite here, too.
Victoria
I was looking for an appy recipe for my cooking club tonight. I wanted to use the fresh zucchini from my garden! So glad I came across this gem! Definitively preparing and sharing your recipe with my girlfriends. I know everyone will love this!! Thanks:)
Maura
I just found this on pinterest yesterday and made them with dinner tonight - AMAZING. Thank you so much! The hardest part about these was not eating each one as I made them.
Dara (Cookin' Canuck)
Thanks, Maura. I'm so glad that you enjoyed them! You are inspiring me to make this again tomorrow night.
Sarah
Is this something you can make ahead? I'm thinking of making these tonight and bringing them to book club tomorrow.