Feta Stuffed Zucchini Rolls | Grilled Appetizer | Low Carb

If you’ve got a hankering for grilled appetizers and cheese, this is what you’ve been waiting for. They go together in about a half an hour, even on cold windy days. The lemon juice and lemon zest add the perfect amount of tang to the rich creamy filling. Heavy Metal BBQ will approve of my kevlar glove! Check him out: https://www.youtube.com/channel/UCjcQdCkPr8-AY9-VMw1EI-Q

Grilled Zucchini Rolls

2-3 10-inch long, medium zucchinis, sliced into ¼-inch thick planks
salt and fresh ground black pepper
non-stick cooking spray

for the filling
¼ cup finely crumbled feta
4 ounces cream cheese, very soft
2 tablespoons mayonnaise
1 tablespoon minced fresh (or 1 teaspoon dried) thyme
1 tablespoon minced fresh (or 1 teaspoon dried) oregano
1 tablespoon fresh squeeze lemon juice
1 tablespoon olive oil
lemon zest and fresh herbs for garnish

Wash and slice the zucchinis. Place them on a rack and season both sides with salt and pepper. Allow them to sit for several minutes. Combine all the ingredients for the filling until it is smooth and creamy. Set aside. Preheat the grill on high. Blot the tops of the zucchini dry with paper towels and spray with non-stick cooking spray just before grilling. Grill 2-3 minutes a side on medium. Remove to a paper towel-lined tray and allow to cool to room temperature. Blot any remaining liquid.

Spread about one tablespoon of the filling evenly over each slice. Starting at the wide end, roll the zucchini tightly. The filling mixture will hold the end closed. Garnish each roll with lemon zest and a small sprig of fresh thyme.

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