Griddled courgette rolls with herbs and cheese

  • Preparation Time15 mins
  • Cooking Time8 mins
  • Serves4
  • DifficultyEasy
3 courgette (about 250 g each), sliced lengthwise into 1/2 cm slices
15 ml olive oil
1/8 tsp. salt
Pinch freshly ground black pepper
45g reduced-fat soft goat cheese
5g parsley leaves, freshly minced
1/2 tsp. lemon juice
60g baby spinach leaves
25g basil leaves
1) Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated griddle or griddle pan for about 4 minutes on each side, or until tender.

2) In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork. When cool enough to handle, put 1/2 tsp. of the cheese mixture about 1 1/4 cm from the end of a courgette slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

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