Zucchini roulades filled with delicious creamy goat cheese, basil, and cherry tomatoes.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 20 roulades
- 1 large summer squash or zucchini
- 20 tsp goat cheese room temperature
- 20 leaves basil
- 5 cherry tomatoes
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- cilantro for decorations
With a cabbage shredder, thinly slice the zucchini into 20 slices.
I used a cast iron skillet and didn't need any oil for this step. Add 4-5 slices of zucchini to a large cast iron skillet and grill on medium-high heat for 30 seconds-1 minute on each side. Just enough until the slices are soft enough to roll around and have little grill marks on them.
Repeat this step until all slices are grilled.
Slice each cherry tomatoes into 4 slices.
Lay each zucchini slice on a flat surface and spread the goat cheese all along the slices. Make sure the cheese is room temperature or else it may be hard to spread.
Add 1 basil leaf and 1 slice of cherry tomatoes at the end of the zucchini slice and roll them up. This should make a sort of zucchini "sushi".
Mix the olive oil and balsamic vinegar together and spoon over the roulades!
This should give you 20 roulades, if you need more, simply double/triple the recipe!
Serving: 1roulade | Calories: 14kcal | Carbohydrates: 0.78g | Protein: 0.9g | Fat: 0.85g | Saturated Fat: 0.56g | Cholesterol: 2mg | Sodium: 13mg | Fiber: 0.2g | Sugar: 0.45g