Description
Grilled zucchini roll-ups stuffed with creamy herb cheese.
Ingredients
Units
Scale
- 3 small zucchini (1 1/2 lbs. total), cut lengthwise into 1/4-inch thick slices, outermost slices discarded
- 4 oz. cream cheese, at room temperature
- 1 tsp. fresh minced parsley
- 1 tsp. fresh minced dill
- 1 garlic clove, pressed
- 1 green onion, thinly sliced
- handful fresh baby spinach leaves, stems removed
- handful fresh basil leaves
- olive oil
- salt and fresh ground black pepper
Instructions
- Preheat the grill over medium-high heat.
- Brush both sides of zucchini slices with olive oil. Season with salt and pepper. Grill until tender, about 4 minutes per side. Remove to a platter and cool completely.
- In a small bowl, combine the cream cheese, parsley, dill, garlic, and onion. Season with salt and pepper to taste.
- Spread 1 – 1 1/2 teaspoon of the cream cheese mixture on each zucchini slice. Top with one spinach leaf and one small or half of large basil leaf. Roll up and place seam down on a platter.
- Repeat with the rest of the zucchini slices.
- These can be served immediately or made a day before and stored in airtight container in the refrigerator until ready to serve.
Nutrition
- Serving Size:
- Calories: 137
- Sugar: 1.2 g
- Sodium: 96.5 mg
- Fat: 13.4 g
- Carbohydrates: 3.1 g
- Protein: 2.5 g
- Cholesterol: 28.6 mg