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Grilled Zucchini Rolls

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Total Time (minutes)
25
Difficulty
2
Servings
16
Ingredients
8
Total Prep Time: 25 minutes
Calories Per Serving: 50
Nutrients

Nutrition Facts

Serving Size 65g

Amount per serving
Calories 50 Calories from fat: 35
% Daily Value*
Fat 4 g 6 %
Saturated 1.5 g 8 %
Trans 0 g
Monounsaturated Fat 1.5 g %
Cholesterol 5 mg 2 %
Sodium 45 mg 2 %
Potassium 170 mg 5 %
Carbohydrate 2 g 1 %
Fiber 1 g 4 %
Sugars 1 g
Protein 2 g
Vitamin A 15 %
Vitamin C 20 %
Calcium 4 %
Iron 2 %
Vitamin K 40 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 2-1/2 cups DOLE® Baby Spinach, divided 
  • 1/4 cup packed fresh basil leaves 
  • 1 pkg. (4 oz.) goat cheese, room temperature 
  • 3 tablespoons chopped DOLE Green Onions 
  • 1-1/2 teaspoons grated lemon peel 
  • Salt to taste 
  • 2 tablespoons olive oil 
  • 1 to 2 garlic cloves, finely chopped 
  • 4 medium zucchini

Directions

  1. Process 2 cups baby spinach leaves and basil in food processor until coarsely chopped. In a mixing bowl, combine goat cheese, spinach mixture, green onions, lemon peel and a pinch of salt. Set aside.
  2. Combine olive oil and garlic. Cut zucchini lengthwise into 1/4-inch slices. Save outer slices for another use. With remaining 16 slices, brush both sides with oil mixture; sprinkle with salt. Grill for 3 minutes per side or until tender. Remove and cool slightly.
  3. Spoon 1 tablespoon spinach mixture on the end of each zucchini slice. Top with a few of the remaining spinach leaves. Roll up the slices and arrange, seam side down, on a serving platter. Serve room temperature or warmed up for a few minutes in the oven.
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Grilled Zucchini Rolls Prep Time:25 minutes Cook time:25 minutes Serves: 16
Nutrition facts: 50 Calories, 4 grams fat
Ingredients: 2-1/2 cups DOLE® Baby Spinach, divided , 1/4 cup packed fresh basil leaves , 1 pkg. (4 oz.) goat cheese, room temperature , 3 tablespoons chopped DOLE Green Onions , 1-1/2 teaspoons grated lemon peel , Salt to taste , 2 tablespoons olive oil , 1 to 2 garlic cloves, finely chopped , 4 medium zucchini, Directions:Process 2 cups baby spinach leaves and basil in food processor until coarsely chopped. In a mixing bowl, combine goat cheese, spinach mixture, green onions, lemon peel and a pinch of salt. Set aside.Combine olive oil and garlic. Cut zucchini lengthwise into 1/4-inch slices. Save outer slices for another use. With remaining 16 slices, brush both sides with oil mixture; sprinkle with salt. Grill for 3 minutes per side or until tender. Remove and cool slightly.Spoon 1 tablespoon spinach mixture on the end of each zucchini slice. Top with a few of the remaining spinach leaves. Roll up the slices and arrange, seam side down, on a serving platter. Serve room temperature or warmed up for a few minutes in the oven.