Ingredients
Units
Scale
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. Â Lightly sprinkle one side with salt to taste. Â You just need a little, or none at all if you prefer.
- Place slices directly on a grill that has been preheated to medium. Â Grill the slices until grill makes show on both sides and the zucchini is tender. Â This could take 3-4 minutes per side.
- Remove the slices from the grill and place on the baking sheet. Â Allow to cool.
- Once cooled, place 1/2 Tbsp of the cheese spread at one end of each zucchini slice. Â Roll the slice up beginning with the end where the cheese spread is and secure with a toothpick. Â Serve immediately or refrigerate until ready to serve. Â These can be made up to a day in advance. Makes around 15 rolls.