Grilled Zucchini & Goat Cheese Rollatini with Raisins & Pistachios

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.

Plus I love any excuse to use my mandoline or grill…and to eat pistachios. I seriously love pistachios…

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. 🙂

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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

Directions:

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!

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Question: What is currently your favorite summer veggie?

Eat your F&V’s!

Share With Your Friends!

24 Comments

  1. July 28, 2011 / 7:58 am

    Red peppers! That’s a veggie, right?

    • Nicole
      Author
      July 29, 2011 / 5:27 pm

      Yes ma’am! 😉

  2. July 28, 2011 / 10:26 am

    You had me at goat cheese – yum!! Can’t wait to make these for me and my SIL next week!

  3. July 28, 2011 / 11:52 am

    Those look so fancy I just wanna gobble en up! 🙂 I have been loving both cucumbers and peaches lately. Just can’t get enough.

  4. July 28, 2011 / 12:23 pm

    What a great idea.

    Wonder if you could do these like the lasagna stacks that were so popular a while back. Did you see those? Love the idea of using zucc, instead of pasta for them.

  5. July 28, 2011 / 1:02 pm

    These look SO good!! I love anything thats rolled up and filled with cheese. I mean really, whats better than that?

  6. July 28, 2011 / 2:14 pm

    This picture had me! Yum!
    I love the addition of raisins and pistachios..so unique!
    I am loving peppers!

  7. July 28, 2011 / 4:43 pm

    A very interesting combo indeed! They look amazing!

    I think zucchini is the most versatile summer veg available. I wish I had better luck growing it myself! I am also fond of fresh from the vine ( not from the store) tomatoes!

  8. July 28, 2011 / 5:18 pm

    I know brussels sprouts are winter veggies, but for some reason they are in season here and I’m getting a lb of fresh sprouts for $0.50!
    Love that you added dried fruits and pistachios in there…I think I would prefer dried cranberries (bc I dislike raisins) but gorgeous pictures, Nicole! 🙂

  9. July 28, 2011 / 5:42 pm

    OOOH….I’m involved in a bridal shower in August, and these would be a perfect addition to the appies. My favorite summer veg (even though I remember being told technically they are a fruit) are tomatoes. Thanks for this recipe…have a great day.

  10. July 28, 2011 / 8:04 pm

    This is such a beautiful dish! I love the raisin/pistachio/mint combo…makes it feel like a special meal!

  11. July 28, 2011 / 8:36 pm

    My favorite veggie was my snap peas until something ate the plant. It made me very sad. The flavor combos for the rollatinis is awesome!

  12. July 28, 2011 / 11:04 pm

    Those are adorable! I have been enjoying so many wonderful fruits and veggies this summer. The peaches from the farmer’s mkt have been outstanding! The tomatoes have been amazing as well.

  13. July 29, 2011 / 7:21 am

    What an awesome appetizer. What do you use to slice the zucchini so thin and uniformly?

    • Nicole
      Author
      July 29, 2011 / 5:26 pm

      Hey Todd! I used a mandoline to slice those thin, even slices. I highly recommend adding one to your kitchen arsenal if you don’t already have one!

  14. Aidan
    July 30, 2011 / 6:45 pm

    My favorite summer veggies are zucchini and yellow squash. Did you know they’re technically considered fruit now? I’ve always regarded them as vegetable and that’s how I’m staying. xD

  15. July 31, 2011 / 9:37 am

    so glad you liked these and found them easy to make!

  16. August 2, 2011 / 3:46 pm

    What an interesting recipe! The goat cheese/raisin/pistachio combo sounds amazing.

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