Zucchini Roll-Ups

I just made these without the sundried tomato but would definitely add next time

▪               4 medium-sized zucchini

▪               1 tbsp olive oil

▪               1/8 tsp sea salt

▪               1 cup baby spinach leaves

▪               2 tbsp dried basil

▪               1 tbsp dehydrated parsley (add water)

▪               4 oz. herbed goat cheese (garlic powder marjoram oregano) low fat is fine

▪               1 tsp fresh lemon juice

▪               1 jar sun-dried tomatoes in oil

Bring goat cheese to room temperature.  Slice the zucchini lengthwise into strips around 1/4″ thick.  Place on an oiled baking sheet at 400 for 15 to 20 minutes until lightly browned or tender.  In a small bowl combine the goat cheese, parsley, basil, salt and lemon juice, mashing with a fork.   Put 1 teaspoon of the cheese mixture  along the zucchini slice.  Top with a few spinach leaves all along the strip.  Place the sun-dried tomato at one end and from that end roll up.  Place on side on a platter.  Repeat with the rest of the zucchini slices.

zucchini roll ups cropped