Best 5 Zucchini Pesto And Goat Cheese Roll Ups Recipes

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 ROLL-UPS

Steps:

• Preheat a grill or grill pan to medium heat.
• Brush both sides of the zucchini slices with olive oil and place them on the grill. Sprinkle with salt and pepper. Grill, turning occasionally, until very soft but not falling apart, 8 to 10 minutes. Remove the slices to paper towels to absorb the excess moisture. Let them cool completely.
• Spread about 2 teaspoons of the herbed cheese onto each of the zucchini slices. Place a basil leaf on top. Starting at one end, roll each zucchini slice up until it's a nice neat roll.
• Serve the roll-ups on a platter garnished with small basil leaves. These can be assembled and chilled up to 3 hours before serving.

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.

PESTO-GOAT CHEESE PINWHEELS

Steps:

• Spread the tortilla with the goat cheese and pesto. Roll up and slice into pinwheels.

PROSCIUTTO-AND-CHEESE-FILLED ZUCCHINI ROLLS

Steps:

• Preheat the oven to 350 degrees F and line a standard-size rimmed baking sheet with parchment. Spray the bottom and sides lightly with cooking spray. Set aside.
• Shred the zucchini on the large holes of a box grater, then transfer to a large bowl. Sprinkle with a good pinch of salt and several grinds of pepper and toss well. Let sit until softened and starting to release some of its natural juices, about 5 minutes. Transfer the shredded zucchini to a clean kitchen towel or damp cheesecloth, then squeeze out as much excess liquid as possible. Reserving the liquid for another use (see Cook's Note), wipe out the large bowl.
• Whisk the eggs, 1/3 cup of the Parmesan, 1 1/2 teaspoons salt and several grinds of pepper in the same large bowl until combined. Stir in the zucchini until evenly dispersed throughout the egg mixture. Transfer to the prepared baking sheet, spreading the mixture into a thin, even layer. Bake until just set and opaque (there shouldn't be any browning), about 20 minutes.
• Let it cool on the baking sheet for 5 minutes, then invert onto a clean kitchen towel (not terry cloth) and carefully remove the parchment. Starting at one of the longer ends, roll up the egg-zucchini shell and the towel together into a spiral. Transfer seam-side down to a wire rack and let cool to room temperature, about 30 minutes.
• Meanwhile, stir the cream cheese, scallions, a good pinch of salt and remaining 3 tablespoons Parmesan in a small bowl until smooth and combined. Set aside at room temperature until ready to assemble.
• Unroll the room temperature egg-zucchini shell, then use an offset spatula to spread on the cream cheese mixture into a thin, even layer. Next, lay the prosciutto slices down on top in an even layer (the cheese should be almost completely covered). Reroll tightly without the towel. Refrigerate until chilled through, at least 30 minutes and up to overnight.
• When ready to serve, use a sharp chef's knife to slice crosswise into 1/2-inch-thick pieces.