Grilled Zucchini Rolls

My son is suddenly open to trying veggies in all kinds of ways.  So in the spirit of "striking while the iron is hot", I've been making veggies in all kinds of ways   LOL   Some of our last farm trip included some zucchini, and it's pretty easy to get him to eat veggies in sweet stuff like breads, so wanted to try something a little more savory.    

The verdict?  These are a little fussy, but if you've got everything ready to go, it goes quickly.   Jake helped with the layering of the spinach and basil and the rolling.    In the end, he ate 2 and he liked them.    Woo hoo!

Grilled Zucchini Rolls

Ingredients

• 3 zucchini (about 1/2 pound each) -- sliced lengthwise into 1/4-inch slices
• 1 tablespoon olive oil
• 1/8 teaspoon salt
• 1 Pinch freshly ground black pepper
• 1 1/2 ounces reduced fat cream cheese
• 1 tablespoon freshly minced parsley leaves -- used dried
• 1/2 teaspoon lemon juice
• 2 cups baby spinach leaves
• 1/3 cup basil leaves

Instructions

1. Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper.
2. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
3. In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.
4. Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice.
5. Top with a few spinach leaves and 1 small, or half of a large basil leaf.
6. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

Notes

Source: http://www.foodnetwork.com/recipes/ellie-krieger/grilled-zucchini-rolls-with-herbs-and-cheese-recipe/index.html

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American