Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Zucchini Cheese Rolls




Source of Recipe


Women Today


List of Ingredients




Soft goat (chèvre) cheese 3 1/2 oz. 100 g
Block of cream cheese, softened 4 oz. 125 g
Chopped sun-dried tomatoes in oil, drained 3 tbsp. 50 mL
Chopped fresh parsley (or 1 1/2 tsp., 7 mL, flakes) 2 tbsp. 30 mL
Chopped fresh chives (or 1 1/2 tsp., 7 mL, dried) 2 tbsp. 30 mL
Coarsely ground pepper (or 1/4 tsp., 1 mL, pepper) 1/2 tsp. 2 mL
Medium zucchini (with peel), cut lengthwise into 1/4 inch (6 mm) slices 2 2
Olive (or cooking) oil 2 tbsp. 30 mL
Salt, sprinkle


Recipe



Put first 6 ingredients into small bowl. Mash with fork. Let stand at room temperature.

Brush both sides of each zucchini slice with olive oil. Sprinkle with salt. Preheat electric grill for 5 minutes or gas barbecue to medium. Cook zucchini on greased grill for 3 to 5 minutes per side until tender-crisp and grill marks appear. Spread each zucchini slice with 1 1/2 to 2 tbsp. (25 to 30 mL) cheese mixture. Roll up to enclose mixture. Serve cold or at room temperature. Makes 10 to 12 rolls.


1 roll: 114 Calories; 10.4 g Total Fat (4.1 g Mono, 0.5 g Poly, 5.2 g Sat); 22 mg Cholesterol; 2 g Carbohydrate; 1 g Fibre; 4 g Protein; 96 mg Sodium