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Epicurious

Zucchini Rolls with Goat Cheese

Here’s another recipe Jill and I discovered in France (you know how they love their cute little finger foods). These rolls are light and refreshing, making them great for parties, barbecues, or picnics—anywhere you need something that’s easy to transport and fun to eat.

Recipe information

  • Yield

    makes about 40 rolls

Ingredients

2 cloves garlic
5 ounces soft goat cheese
1 tablespoon chopped chives
2 zucchini

Preparation

  1. Step 1

    Peel and finely chop the garlic, or pass it through a garlic press. Place the garlic, goat cheese, and chives in a small bowl and stir well.

    Step 2

    Cut the ends off the zucchini and discard. Using a vegetable peeler, peel one side of the zucchini until the flat section is about 3/4 inch wide; discard the peelings. Pressing firmly on the vegetable peeler, peel long, complete strips off of the zucchini. (The strips should have a strip of green skin on both sides.) Spread some of goat cheese mixture on each strip and roll into a spiral. Refrigerate until ready to serve.

  2. cooking 101

    Step 3

    Goat cheese is often called chèvre, which is the French word for goat. It is available in a soft creamy version that is similar in consistency to cream cheese, which is perfect for recipes like this one where you want to spread it. It also comes in a dry, semi-firm type that is delicious crumbled on top of salads or pasta dishes.

College Vegetarian Cooking
TagsFrenchEuropeanZucchiniSquashVegetableGoat CheeseCheeseDairyStarterDinnerVegetarianGluten FreeNut FreeKetoEasy5 Ingredients or FewerQuickNo-CookCookbooks
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