Another recipe from the morning paper.
Grilled Zucchini and Goat Cheese Roll-Ups
Makes 8 to 10 roll-ups/Preparation time: 10 minutes/ Total time: 35
minutes
3 small zucchini, cut lengthwise into 1/4 inch thick strips
1 tablespoon olive, plus more to brush on the zucchini
3 ounces goat cheese, at room temperature
1/4 teaspoon kosher salt
1 tablespoon oil-packed sun-dried tomatoes, drained and finely chopped, or
sun-dried tomato paste
Heaping 1/2 teaspoon fresh thyme, chopped
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Preheat a gas grill to high or place a grill pan over medium-high to high
heat.
Brush both sides of the zucchini with olive oil. Grill covered until it's
browned and limp, 3 to 4 minutes per side. Transfer the grilled zucchini
slices to a cooling rack to keep them from steaming as they cool.
In a bowl, combine the goat cheese, salt, sun-dried tomatoes, 1 tablespoon
oil and thyme. Using a mini spatula, spread 1 heaping teaspoon of the
filling thinly on one side of each strip of grilled zucchini. Roll up the
zucchini (not too tightly, this is more like folding, and the zucchini is
fragile), and put it on a baking sheet lined with foil. (Refrigerate if not
using within an hour, bring back to room temperature before proceeding.)
Preheat the broiler. Sprinkle the zucchini with grated Parmigiano. Brown
under the broiler, about 1 minute. Remove from broiler and serve.
Adapted from "Cooking New American", by the editors of Fine Cooking (Taunton
Press, $29.95). Tested by the St. Louis Post-Dispatch.
44 calories (62% from fat), 3 grams fat, 2 grams sat fat, 2 grams
carbohydrate, 3 grams protein, 77 mg sodium, 5 mg cholesterol, 40 mg
calcium, l gram fiber