Grilled Zucchini Rolls with Creamy Herb Filling
These elegant little parcels showcase summer zucchini at its best. The smoky grilled ribbons wrapped around a bright, herby filling make for an impressive starter that’s surprisingly simple to create.
What do I need?
- 2 medium zucchinis, thinly sliced lengthwise (use a mandoline or knife)
- Olive oil, for brushing
- Salt and black pepper, to season
- 150 g cream cheese (dairy-free if desired)
- 1 gherkin, finely chopped
- 1 tbsp capers, finely chopped
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill or thyme
- 1 tsp lemon zest
- Cracked black pepper, to taste
- Toasted pine nuts, to garnish
- Extra herbs, to garnish
- Olive oil, for drizzling
How do I make it?
- Preheat a grill pan or barbecue to medium-high heat. Brush the zucchini slices with olive oil and season with salt and black pepper. Grill for 2–3 minutes on each side until tender and lightly charred. Set aside to cool.
- In a bowl, combine the cream cheese, chopped gherkin, capers, fresh parsley, fresh dill or thyme, and lemon zest. Season with cracked black pepper and mix until well combined.
- Place a small spoonful of the herb filling at one end of each grilled zucchini slice. Roll up carefully and secure with a toothpick if needed.
- Arrange on a serving platter, garnish with toasted pine nuts and extra herbs, then drizzle with olive oil before serving.
