Zucchini Involtini

We're had a Foodbuzz week at our house.  While I was going through my mailbox there, I came across so many great ideas that I ran out of days to fix them...  So, Sunday night we made an incredible salad for Monday's lunch along with peanut dipping sauce that we wound up serving with pork fingers later in the week.  We also made a Turkish lamb soup that was lunch on Wednesday.  Monday night we made corn risotto and roasted beets. Last, but not least, we made these incredible zucchini involtini.  The recipe was perfect because I had just a bit of goat cheese leftover and this mongo zucchini camped in my refrigerator.  Our main dish was some leftover beef tenderloin that had been in my freezer for way too long.  The way I served it was pretty rich so I didn't want too much in the way of a side dish.  This was perfect.  We loved the combination of the goat cheese, olives and zucchini.  The little bit of smokiness the grilling provided.  The flavors from the different herbs.  This recipe is thanks to the Cookin' Canuck (Dara Michalski.)  Her blog is at:  http://cookincanuck.blogspot.com/ 

Zucchini Involtini

Ingredients:

1 large zucchini
6 T goat cheese
oregano
rosemary
basil
garlic
kalamata olives, finely chopped
olive oil


Directions:

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