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.