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Grilled Zucchini & Goat Cheese Roll-Ups
From Cooking New American, by the Editors of Fine Cooking. Recipe by Susie Middleton.

Make these ahead, refrigerate them if you like, and broil them briefly before serving. Serve with a first-course green salad or as a side to grilled meat, or as part of an antipasto.


3 small zucchini, cut lengthwise into 1/4-inch-thick strips*
Olive oil
3 ounces goat cheese, at room temperature
1/8 tsp kosher salt
1 Tbsp finely chopped oil-packed sun-dried tomatoes, well drained
Heaping 1/2 tsp fresh thyme, chopped
2 Tbsp freshly grated Parmigiano-Reggiano


Heat a gas grill to high. Brush both sides of the zucchini with olive oil and grill with the grill cover down, until browned and limp, 3 to 4 minutes per side. Transfer the grilled zucchini to a cooling rack to keep them from steaming as they cool.

In a bowl, combine the goat cheese, salt, sun-dried tomatoes, oil, and thyme. Spread 1 heaping teaspoon of the filling thinly over one side of each grilled zucchini strip (use a mini spatula or your fingers to spread). Roll up the zucchini (not too tightly; this is more like folding), and put them on a baking sheet lined with parchment or foil. Refrigerate if not using within an hour, but bring back to room temperature before broiling. Heat the broiler. Sprinkle with a little grated Parmigiano and brown under the broiler, about 1 minute.

*To slice zucchini for roll-ups, trim off both ends. Then even the rounded long sides by trimming just a little bit off. Cut the remainder lengthwise.

Yield: 8 to 10 roll-ups

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