Market Recipe: Grilled Zucchini Rollatini

Grilled Zucchini Rollatini


By Market Chef Maggie Perkins.

4 whole zucchini
bottled Italian-style dressing
4 firmly-packed cups mixed greens, chopped fine
½ bunch scallions, sliced thinly
1 jalapeno pepper, diced
1 8oz. container Pure Luck Dairy soft chevre 
Creole-style seasoning
cast iron grill pan
vegetable or grapeseed oil 

Gently wash the zucchini. Slice two of the zucchini lengthwise in thin slabs, about 1/4” thick. Allow to marinate in bottled dressing 30 minutes or more. Grate the remaining two zucchini, gather and squeeze moisture from it, and let drain in a strainer or sieve while preparing remaining ingredients. 

Blend together the greens, scallions, jalapeno pepper and goat cheese (chevre). Add the grated zucchini, stirring well to combine. Correct seasoning with Creole-style seasoning with or without salt. Add additional salt and pepper as necessary. Set aside.

Brush your grill pan with oil and preheat over preferred heat source — grill or stove top. Remove the zucchini from the marinade and allow to drain slightly. Transfer to the grill. Keeping a close eye and moving the slices around as little as possible, grill slices on each side until limp, with slight char grill lines. Remove to plate to cool. 

Scoop the filling into center of zucchini, spreading down the length of the slice within about 1/2” of the end. Slowly roll the zucchini up and secure with a toothpick.  

Serving suggestion: Serve this as a snack, appetizer, side dish or meatless main dish. You can serve this alone or with your favorite marinara sauce poured over rolls set in a baking dish, then baked in a 350 degree oven until sauce is bubbling and goat cheese is melty.

Photos by Maggie Perkins

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