The 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
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.
To 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!