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Cheese Stuffed Zucchini Rolls

Cheese Filled Zucchini Rolls | realmomkitchen.com
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Would you ever think of zucchini as an appetizer?  Well today’s recipe is a great one.  It is simple but so delicious.  The other bonus these cheese stuffed zucchini rolls can be made ahead of time.  You could also use these as a side and have 3 or 4 per person.  Either way they are so yummy.

These cheese stuffed zucchini rolls are made with a spreadable cheese.  If you haven’t used them before, they are delicious.  You could always use a garlic and herb cream cheese spread, but I highly recommend the cheese spread.  I have used both Rondele and Aouluette.  Most grocery stores carry one of those brands.  I usually find them in the deli section of most stores.

Also a reminder that I will be at the Costco in West Bountiful, Utah (located at 573 West 100 North) tomorrow from 11 am -3 pm signing my cookbook!  I hope to see you there!

Here is what you need to make the

Cheese Stuffed Zucchini Rolls

  • SMALL ZUCCHINI
  • OLIVE OIL
  • KOSHER SALT
  • GARLIC-HERB CHEESE SPREAD (LIKE RONDELE OR ALOUETTE, I USED RONDELE LIGHT)
Cheese Filled Zucchini Rolls | realmomkitchen.com

Cheese Stuffed Zucchini Rolls

Real Mom Kitchen

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Ingredients
  

  • 3 small zucchini
  • 1 tablespoon olive oil
  • kosher salt
  • ½ cup garlic-herb cheese spread like Rondele or Alouette, I used Rondele light

Instructions
 

  • Slice zucchini into 1/4 inch thick slices lengthwise.  A mandolin works best for this but you could always use a good old knife.  Discard the two outer slices that are mainly skin.
  • Place the remaining slices on a baking sheet brush with olive oil on both sides, you should have around 15 slices.  Lightly sprinkle one side with salt to taste.  You just need a little, or none at all if you prefer.
  • Place slices directly on a grill that has been preheated to medium.  Grill the slices until grill makes show on both sides and the zucchini is tender.  This could take 3-4 minutes per side.
  • Remove the slices from the grill and place on the baking sheet.  Allow to cool.
  • Once cooled, place 1/2 Tbsp of the cheese spread at one end of each zucchini slice.  Roll the slice up beginning with the end where the cheese spread is and secure with a toothpick.  Serve immediately or refrigerate until ready to serve.  These can be made up to a day in advance. Makes around 15 rolls.
Tried this recipe?Let us know how it was!

Recipe inspired by Health.com

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78 Comments

  1. These are adorable, I featured them on my blog for this New Years Eve as a healthy & gluten free appetizer idea! {www.winningwithoutgluten.com}. I am so glad I came across these and had the chance to find your blog!
    xo
    Kristen Taylor
    @wwgluten

  2. These are adorable, I featured them on my blog for this New Years Eve as a healthy & gluten free appetizer idea! {www.winningwithoutgluten.com}. I am so glad I came across these and had the chance to find your blog!
    xo
    Kristen Taylor
    @wwgluten

  3. OMG!I looove Cheese,especially stuffed with zucchini rolls.Thanks for ur Sharing! I had featured U in the post of Top 7 Yummy Appetizers Full of Your Love for Mothers
    on AllFreshRecipes.Expecting MORE recipes!

  4. OMG!I looove Cheese,especially stuffed with zucchini rolls.Thanks for ur Sharing! I had featured U in the post of Top 7 Yummy Appetizers Full of Your Love for Mothers
    on AllFreshRecipes.Expecting MORE recipes!

  5. They were delicious! I was a little surprised by the amount of water/liquid that came from the zucchini after grilling. I was serving these at a party and I didn’t want the serving dish to have juice at the bottom so I blotted the zucchini strips with a paper towel after they cooled and before I spread cheese on them. I did grill the zucchini on my George Foreman grill so that may have had something to do with the leftover water. Either way, still delicious!

  6. They were delicious! I was a little surprised by the amount of water/liquid that came from the zucchini after grilling. I was serving these at a party and I didn’t want the serving dish to have juice at the bottom so I blotted the zucchini strips with a paper towel after they cooled and before I spread cheese on them. I did grill the zucchini on my George Foreman grill so that may have had something to do with the leftover water. Either way, still delicious!

  7. going to make these tonite using roasted herbed mushroom and cream cheese as my filling

  8. going to make these tonite using roasted herbed mushroom and cream cheese as my filling

  9. These are beautiful and easy! I tried them and loved them. I’m going to feature them on my blog (www.mimisfitfoods.com) tomorrow with all the nutritional information. Thanks for the recipe!

  10. These are beautiful and easy! I tried them and loved them. I’m going to feature them on my blog (www.mimisfitfoods.com) tomorrow with all the nutritional information. Thanks for the recipe!