Creamy, crunchy and colorful, zucchini rolls with goat cheese are a great afternoon snack, pre-dinner appetizer or healthy game day nibble. The easiest way to slice is with a mandolin or other hand held slicer. To make the filling, set the goat cheese out on the counter to warm up about 20 minutes.
Place the goat cheese, olive oil, milk, lemon zest, chives, salt, pepper and granulated garlic in a small bowl. Mix with a fork until soft and smooth.
Trim ends off zucchini. With a mandolin or other hand held slicing tool, slice zucchini into ⅛″thick strips. You should get about 12 strips. Place zucchini on a double layer of paper towels and sprinkle with sea salt. Let the strips sit with the salt about 10-12 minutes, or just until they are soft and pliable. Wipe off the salt and pat the slices dry in more paper towels. Lay the slices flat, and spread end to end with about 2 teaspoons of the filling.
While the zucchini slices are resting, slice bell pepper and carrots into thin strips. Ready any sprouts and basil leaves. To assemble the rolls, spread about 2 teaspoon of the goat cheese blend across a slice, then space out the vegetables, sprouts and basil. See the photo in post for assistance. Roll from the smaller end first. Lay flat to serve.