Grilled Zucchini Rolls
Cook time – 25 min
- Total time
- 25 minutes
- Preparation time
- 25 minutes
- Calories
- 50
- Portions
- 16
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.
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
Nutritional Facts
| Serving Per Container | |
| Serving Size | 65g |
| Calories | 50 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (4 g) | 6% |
| Saturated Fat (1.5 g) | 8% |
| Monounsaturated (1.5 g) | |
| Cholesterol (5 mg) | 2% |
| Sodium (45 mg) | 2% |
| Total Carbohydrate (2 g) | 1% |
| Dietary Fiber (1 g) | 4% |
| Total Sugars (1 g) | |
| Protein (2 g) | |
| Calcium | 4% |
| Iron | 2% |
| Potassium (170 mg) | 5% |
| Vitamin A | 15% |
| Vitamin C | 20% |
| Vitamin K | 40% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.