Zucchini can be your ace-in-the-hole when you’re playing Vegetable ABCs and the z-vegetable is going to be yours to name. It is better known as a summer vegetable which can be cooked in dishes ranging in flavor from sweet to savory to spicy.
Zucchini is also a healthy vegetable to add use as an appetizer due to its few calories and large quantity of Vitamin A. On her blog, Edible Perspective, Ashley McLaughlin provides a tasty recipe for Curry Grilled Zucchini Roll Ups. This recipe will yield 14 – 18 servings.
- 2 medium zucchinis, [about 9” long and 1 ½ ” diameter]
- 1 large red pepper
- 3 ounces creamy goat cheese
- 1 Tbsp curry powder
- 1 tsp oregano
- ½ tsp garlic powder
- ½ tsp garam masala
- ¼ tsp turmeric
- salt and pepper
- Preheat your grill to about 350-400ᵒF or medium-high.
- Once hot, lightly oil the pepper and place it on the grill on its side. Rotate 4 times for about 5 minutes per side.
- While the pepper is cooking, mix the spices together in a small bowl, omitting the salt and pepper.
- Trim the ends and slice your zucchini lengthwise into about 1/8 – ¼ inch thick slices.
- Lightly coat all of the zucchini strips in oil on both sides and then rub the spice mixture onto both sides of the strips.
- Sprinkle one side generously with salt and pepper.
- Place the strips on the grill in a single layer for 5-7 minutes.
- Flip and grill the other side for another 3-5 minutes. You want them golden brown and slightly charred, not crispy.
- Take the zucchini off the grill and let cool on a wire rack.
- Remove the pepper and de-seed, then slice into ½” x 1 1/2 ” slices depending how wide your zucchini strips are. Let cool.
- Once cooled, sprinkle with goat cheese down the length of each strip and place one slice of roasted pepper at the end.
- Wash your hands to avoid goat cheese all over the outside of the rolls, then roll the strips and place seam side down.
- Serve chilled or at room temperature.
- Top with salt and pepper, if desired.