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.

Update a few hours before an event I was asked to bring an appetizer I modified this recipe and it worked well.

Last Minute Made Up Easy Cuban Appetizer

1/3 cup Trader Joe’s Spanish olive oil
2 tablespoons white vinegar
2 organic medium size zucchinis
organic white cheddar cheese
jar of sun dried tomatoes

Cut each zucchini into five lengthwise slices, mix oil and vinegar. Place zucchini strips in a roasting pan and cover with oil and vinegar mix. Oven roast at 375 degrees for 30 to 45 minutes until tender but not too mushy.

Cut a rectangle of cheese about 1/4 inch by 1/4 inch and match the short length of zucchini, find a sun dried tomato piece about the size of the short length of zucchini. Roll both up in the zucchini strip and secure with a toothpick.