Zucchini Pesto And Goat Cheese Roll Ups Recipes

ZUCCHINI AND GOAT CHEESE PINWHEELS

Steps:

• In a medium bowl, use a fork to mash the cream cheese and goat cheese until combined. Mix in the sun-dried tomatoes, spinach, basil and garlic. Season with salt and pepper.
• To assemble the pinwheels, spread a heaping teaspoon of the cheese mixture onto each zucchini slice. Starting at one end, roll the zucchini towards the other end. Place the pinwheels upright on a serving tray.

ZUCCHINI ROLL-UPS

Steps:

• Preheat oven to 425°. In a small bowl, combine ricotta, 1/2 teaspoon Italian seasoning, salt and pepper. Slice zucchini lengthwise into twelve 1/8-in.-thick slices. Top each slice with 1 rounded tablespoon cheese mixture. Roll up and secure with toothpicks; place seam side down in an ungreased 8-in. baking dish., Combine tomatoes, tomato sauce, tomato paste and remaining 1 teaspoon Italian seasoning; pour over rolls. Cover and bake until bubbly, 20-25 minutes. Remove toothpicks before serving. If desired, sprinkle with Parmesan cheese.

GRILLED ZUCCHINI ROLLS WITH HERBS AND CHEESE

Steps:

• Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
• In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.
• Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

BAKED ZUCCHINI ROLL UPS WITH PESTO GOAT CHEESE

Steps:

• Chop the ends off the zucchini. Use a mandolin or a sharp knife to slice to zucchini lengthwise into +/- 1/3" thick slices.
• In a small bowl, mix together the goat cheese, pesto, lemon juice, salt and pepper. Use a fork to stir until well-combined.
• One at a time, lay out the zucchini slices and spread the goat cheese mixture evenly across them. Just a thin layer!
• Lay spinach over top of the goat cheese, then place a cherry tomato at one end and being rolling.
• Once you finish rolling each pinwheel, place them on a skewer or use a toothpick to keep them in tact.
• Preheat the oven to 350º. Line a baking sheet with aluminum foil. Spread marinara sauce on the foil - and add a sprinkle of red pepper flakes if desired! ;) Then place the pinwheels on the marinara sauce and move the baking sheet into the oven.
• Bake for 20 minutes, until goat cheese begins to melt and some of the zucchini is browning.
• Allow to cool, then garnish with fresh basil! (If you garnish with basil while the roll ups are still hot, the basil will brown and look burnt.)

ZUCCHINI, PESTO AND GOAT CHEESE ROLL-UPS

Steps:

• Line cookie sheet with paper towels. Cut 5 thin lengthwise strips, each 1/4 inch thick, from each zucchini. Brush both sides of strips with oil. Sprinkle with salt and pepper.
• Heat grill pan or grill over medium-high heat. Place zucchini on grill pan, and cook 4 to 5 minutes or until zucchini is softened. Turn, and cook 2 minutes longer. Transfer zucchini to pan. Cool 5 minutes.
• Place 1 teaspoon cheese onto end of each zucchini strip. Top cheese with 1/2 teaspoon of the pesto and 1 basil leaf. Roll up, and secure with toothpick. Refrigerate at least 30 minutes until completely chilled.

ZUCCHINI GRATIN (GOAT CHEESE)

Steps:

• Pre-heat the oven to 400 °F, and coat a 1-quart shallow baking or casserole dish with non-stick spray.
• Place the shredded zucchini in a bowl and add salt to taste, mixing well.
• This will be a seasoning as well as an agent to draw out moisture.
• Let stand for 5 minutes, then drain the water that has collected at the bottom of the bowl.
• Heat 1 TBS olive oil over medium heat in a large non-stick skillet.
• Add the zucchini and black pepper to taste, and cook for approximately 10 minutes or until all the moisture has evaporated.
• If this goes well beyond 10 minutes, you may drain the zucchini and return to the skillet, but you really do want to get rid of all the moisture.
• Add the garlic, mix well and cook 5 minutes more, stirring as needed.
• Stir in the parsley and basil, and remove from heat.
• Allow the mixture to cool to room temperature.
• Beat the eggs and goat cheese together in a bowl.
• This may be done with a whisk, but do try to break the cheese down into small bits and incorporate well with the eggs.
• Stir the cooled zucchini into the egg mixture, then spoon into the baking dish.
• Top with bread crumbs and drizzle the remaining TBS olive oil over the top.
• Bake until golden brown, approximately 20 to 30 minutes.

HERBED GOAT CHEESE AND ZUCCHINI ROLLS

Steps:

• Heat a grill or grill pan over medium-high heat. Combine zucchini, olive oil, salt, and pepper in a small bowl; toss to combine. Grill until lightly browned and tender.
• Roll goat cheese in chopped parsley; slice into 8 rounds. Cut rolls in half; spread the bottom halves with olive tapenade, if using. Layer with grilled zucchini, lettuce, and herbed goat cheese; top with other roll half.