Cheese Stuffed Zucchini Rolls

Cheese Stuffed Zucchini Rolls

• 3 small zucchini
• 1 tablespoon olive oil
• kosher salt
• 1/2 cup garlic-herb cheese spread (like Rondele or Alouette, I used Rondele light)

1. Slice zucchini into 1/4 inch thick slices lengthwise.  A mandolin works best for this but you could always use a good old knife.  Discard the two outer slices that are mainly skin.
2. Place the remaining slices on a baking sheet brush with olive oil on both sides, you should have around 15 slices.  Lightly sprinkle one side with salt to taste.  You just need a little, or none at all if you prefer.
3. Place slices directly on a grill that has been preheated to medium.  Grill the slices until grill makes show on both sides and the zucchini is tender.  This could take 3-4 minutes per side.
4. Remove the slices from the grill and place on the baking sheet.  Allow to cool.
5. Once cooled, place 1/2 Tbsp of the cheese spread at one end of each zucchini slice.  Roll the slice up beginning with the end where the cheese spread is and secure with a toothpick.  Serve immediately or refrigerate until ready to serve.  These can be made up to a day in advance. Makes around 15 rolls.