Zucchini Appetizer Rolls with Goat Cheese

5 from 2 votes

Zucchini Appetizer Rolls with Goat Cheese

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.

Prep Time20

Cook Time0

Total Time20

Course: Appetizer, Snack

Cuisine: American

Servings: to 6

Calories: 77kcal

Author: Sally Cameron

Equipment

Mandolin or handheld slicer

Ingredients

2 medium green zucchini about 7 ounces each
2 carrots
½ red bell pepper
1 handful micro greens or soft sprouts optional
1 5 ounce og goat cheese
1 tablespoon olive oil
1 tablespoon milk
¼ teaspoon salt
¼ teaspoon black or white pepper pepper
¼ teaspoon granulated garlic
1 lemon zested
1 tablespoon chopped chives
12 small thin chives to use in rolls
12-24 basil leaves 1 package

Instructions

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.

Nutrition