1 large zucchini
6 T goat cheese
kalamata olives, finely chopped
Slice the zucchini VERY thinly, lengthwise. You'll need six full slices.
Brush the slices on both sides with olive oil.
Grill it for about three minutes a side - just until it's nicely softened and has great grill marks. You don't want it so well done that it falls apart.
While the zucchini is grilling, mix the goat cheese with the herbs (to taste,) garlic and olives.
When the zucchini is grilled, put about a tablespoon of the goat cheese mixture on the broad end of each slice.
Roll the involtini up and serve.
adapted from the Cookin Canuck