Cheese Stuffed Zucchini Rolls
It is still Zucchini Season & these Roll-Ups are classy and delicious and beautiful and simple!
This past weekend we were headed to my parents house for what we thought was my Dad’s Birthday Party. I knew there would be about 20 people there and was cooking all sorts of goodies (3 desserts, some appetizers, snacks, & side dishes) for about a day and a half in advance. When Rich and I pull up to my parents house there were a lot of cars – we figured the neighbors were having a party too. Then one of my best friends from college walked out of the front door of my parents house & I see my mom wearing something that looks like a name tag. At that point I was quite confused. Fast forward a few minutes, after my mom has told me SURPRISE quite a few times… basically Our Parents had been planning a Surprise Engagement Party for us for about 2 months!
There were about 30 people there and everyone found it quite entertaining that I was cooking much of the food for my own party (but really, would I have had it any other way?) These were a huge hit and I felt very bad that some of the most important people to me (who all pretty much follow my blog – love you all) did not get to try this. So here is the recipe… if you had some this past weekend: try them at home AND if you weren’t lucky enough to get one before Rich ate them all they were all gone, then I highly suggest that you get some fresh zucchini and make these.
Cheese Stuffed Zucchini Rolls
- 3 small zucchinis
- 1 tablespoon olive oil
- kosher salt
- 1/2 cup cheese spread (in garlic: like Alouette or Laughing Cow or a Mix of Things – I did 4 wedges of Garlic Herb Laughing Cow and a few Tablespoons of Cream Cheese)
- Slice zucchini into 1/8 to 1/4 inch thick slices (lengthwise). If you have a mandolin , that works best (I’m still waiting for mine) so I just carefully used a knife. The thinner the slices, the easier to roll! Make sure your slice off thin slices at the end that are mainly skin.
- Place the slices on a baking sheet and (optionally) brush with olive oil on both sides. Lightly sprinkle one side with salt to taste. You just need a little, or none at all if you prefer. Place slices directly on a grill that has been preheated to medium (I did these without Rich being home & I don’t grill – so these worked out so well on the George Foreman Grill). Grill the slices until grill marks show on both sides and the zucchini is tender. On the George Foreman (or Panini Press) this took about 5 minutes total – but could take about 3-4 minutes per side.
- Remove the slices from the grill and place on the baking sheet (or cooling rack). Allow to cool. Once cooled, place (at least) 1/2 Tbsp of the cheese spread at one end of each zucchini slice. Roll the slice up beginning with the end where the cheese is and secure with a toothpick. Serve immediately or refrigerate until ready to serve. These can be made up to a day in advance. Makes around 15 rolls.
inspired by Real Mom Kitchen
One Year Ago – another delicious Zucchini Recipe (which we actually had a variation of for dinner last night) – Zucchini Cakes with Jalapeno Ranch
And I leave you with this, Today’s Question of the Day… Have you ever been thrown a surprise party (& were the party-throwers as successful at surprising you as my family was)?