My zucchini plant WAS pumping out the zucchini factory-style until some creatures (I won’t even say what they were because…well, I don’t want to spoil your appetite) decided to invade and make my zucchini plant a home. Prior to buggies taking over, my zucchini plant yielded about 6 or 7 good-sized zucchini.
…at least my eggplant is taking off??? 🙂
Thus far this zucchini season I have made Penne and Zucchini Carbonara, Low Fat Chocolate Chip Zucchini Muffins, and Roasted Veggie Pesto Pasta Salad. When I saw Cara’s recipe for Grilled Zucchini & Goat Cheese Rollatini with Raisins & Pistachios, I knew I had to make them, too. An entree, a brekfast/snack, a side…and now an appetizer course.
My zucchini utilization is being maximized.
While these look really impressive (they are!), they’re not difficult to make…at all. Though guests are sure to think these are a work of art and how ever did you find the time to make these?! For those that love both sweet and savory together, these will be all the more a hit. The hearty zucchini and the creamy cream cheese offer the savory while the raisins and lemon shoot back with a sweet side. The perfect balancing act in one little, cutesy rollatini. 🙂
Grilled Zucchini & Goat Cheese Rollatini with Raisins & Pistachios slightly adapted from Cara’s Cravings
1/4 cup raisins
1 large zucchini, sliced 1/8th inch thick lengthwise
Olive oil cooking spray
4 oz goat cheese, softened
1/4 cup shelled pistachios, roughly chopped
1/2 Tbsp fresh lemon juice
1 tsp lemon zest
1/2 Tbsp fresh mint, finely chopped
Fresh ground black pepper, to taste
In a small bowl, add raisins and cover with warm water. Set aside.
Preheat grill to medium. Lightly mist both sides of zucchini slices with cooking spray. Grill for about 3 minutes per side, until softened and lightly charred. Remove and let cool.
Drain raisins and roughly chop. Add raisins to a medium bowl with goat cheese, pistachios, lemon juice and zest and mint. Stir and season with pepper.
Place 1 slice zucchini on a work surface. Spread about 2 teaspoons goat cheese mixture onto zucchini, then roll up and secure with a toothpick. Repeat with remaining zucchini and goat cheese mixture. Serve chilled or at room temperature. Do not chill for more than a couple of hours. Yield: ~13 rollatini.
Nutrition Information (per rollatini): 52 calories; 2.8 g. fat; 5 mg. cholesterol; 53 mg. sodium; 3.8 g. carbohydrate; 0.6 g. fiber; 1.9 g. protein
Result: A great sweet -and- savory appetizer that comes in one perfect bite-sized piece! These come together quickly — about 20-25 minutes from start to finish. The ingredient list is simple and the nutrition stats are impressive! A great starter for entertaining or your next backyard get together! Note: these did not keep well – eat the day they’re prepared! Enjoy!
Question: What is currently your favorite summer veggie?
Eat your F&V’s!