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grilled zucchini roll-ups – a summer snack

grilled zucchini roll-upsThe farmers’ markets these days are showing off the bounty of the harvest.  It’s a favourite time of the year for me and for all who enjoy eating locally produced food.  The market is a perfect way to re-engage with the farmers, to ask questions about their produce, meat or fish and leave with a sense of being part of the community.  These farmers love to talk about the food they help put on your table.   When you ask a question, there’s an immediate sense of connection between how your food is grown, where your food has come from and the social ties of linking rural with urban communities.

Zucchini (courgette) is abundant in the farmers’ markets and one delectable way to serve is by rolling the zucchini up with cheese.  Grilled zucchini roll-ups are easy to make and a delight to pop into your mouth.  One zucchini should give you 10 to 12 slices.

Serves 2 to 4
1 to 2 zucchini
goat cheese
1 clove of garlic, minced
fresh dill, chopped (about 1 tablespoon)

Use a mandoline to slice zucchini lengthways. Make sure the slice is roughly 1/4-inch thick; anything thinner and the zucchini slice will break apart when grilled.  Lightly spray olive oil over slices and season with sea salt and black pepper.  Over moderate heat, grill slices and place on a plate.

zucchini sliceTo make the filling, use about 1/2 cup of goat cheese and mix well with garlic and dill.  Take a grilled zucchini slice and use a butter knife to spread the cheese mixture over the length of the zucchini – not too thick.  Then roll up zucchini slice.  Repeat process with other slices and place on a serving dish.  Serve immediately or chill in the fridge for 15 minutes.

The Culinary Chase’s Note:  To make the goat cheese a bit softer and spreadable, add a teaspoon of milk and mix.  Add more milk if needed.  You can also use ricotta cheese if you are not of fan of goat cheese.  Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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