Best Zucchini Pesto And Goat Cheese Roll Ups Recipes

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BAKED ZUCCHINI ROLL UPS WITH PESTO GOAT CHEESE



Baked Zucchini Roll Ups with Pesto Goat Cheese image

These zucchini roll ups combine summer's best flavors - pesto, tomatoes, and goat cheese - for a healthy, bite-sized appetizer.

Provided by Jordan Cord

Categories     Appetizer

Time 30m

Yield 12

Number Of Ingredients 10

2 medium zucchinis
12-18 cherry tomatoes
1 cup spinach
4 ounces chèvre goat cheese
2 Tablespoons pesto*
2 Tablespoons lemon juice
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 cup marinara sauce
red pepper flakes - optional

Steps:

  • Chop the ends off the zucchini. Use a mandolin or a sharp knife to slice to zucchini lengthwise into +/- 1/3" thick slices.
  • In a small bowl, mix together the goat cheese, pesto, lemon juice, salt and pepper. Use a fork to stir until well-combined.
  • One at a time, lay out the zucchini slices and spread the goat cheese mixture evenly across them. Just a thin layer!
  • Lay spinach over top of the goat cheese, then place a cherry tomato at one end and being rolling.
  • Once you finish rolling each pinwheel, place them on a skewer or use a toothpick to keep them in tact.
  • Preheat the oven to 350º. Line a baking sheet with aluminum foil. Spread marinara sauce on the foil - and add a sprinkle of red pepper flakes if desired! ;) Then place the pinwheels on the marinara sauce and move the baking sheet into the oven.
  • Bake for 20 minutes, until goat cheese begins to melt and some of the zucchini is browning.
  • Allow to cool, then garnish with fresh basil! (If you garnish with basil while the roll ups are still hot, the basil will brown and look burnt.)

Nutrition Facts : Calories 68 calories, Sugar 2 g, Sodium 246.6 mg, Fat 5.1 g, SaturatedFat 1.4 g, UnsaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 3.1 g, Fiber 0.9 g, Protein 3 g, Cholesterol 5.4 mg

PESTO-GOAT CHEESE PINWHEELS



Pesto-Goat Cheese Pinwheels image

Provided by Katie Lee Biegel

Categories     appetizer

Time 5m

Yield 1 serving

Number Of Ingredients 3

One 6-inch tortilla
2 ounces goat cheese
1 tablespoon pesto

Steps:

  • Spread the tortilla with the goat cheese and pesto. Roll up and slice into pinwheels.

GRILLED ZUCCHINI ROLLS WITH HERBS AND CHEESE



Grilled Zucchini Rolls with Herbs and Cheese image

Provided by Ellie Krieger

Categories     appetizer

Time 23m

Yield 4 servings

Number Of Ingredients 9

3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices
1 tablespoon olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 1/2 ounces reduced-fat soft goat's cheese
1 tablespoon freshly minced parsley leaves
1/2 teaspoon lemon juice
2 cups baby spinach leaves
1/3 cup basil leaves

Steps:

  • Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
  • In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.
  • Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

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