I happen to love the combination of herbed goat cheese and roasted red peppers together, and I've often served this on a crostini for an afternoon snack, or simple appetizer with a nice glass of wine before starting to cook dinner. But there are a ton of people out there right now who are trying to cut back on carbs, and so the bread gets the boot!
Replacing the bread with the grilled zucchini keeps this low carb but definitely not low flavor! As an extra bonus, both goat cheese and roasted red peppers are low carb too! WOO HOO!!! Not a goat cheese fan? Try replacing it with ricotta that you've seasoned up and maybe some crumbled bacon... I'm thinking my kids may go for that one!
Replacing the bread with the grilled zucchini keeps this low carb but definitely not low flavor! As an extra bonus, both goat cheese and roasted red peppers are low carb too! WOO HOO!!! Not a goat cheese fan? Try replacing it with ricotta that you've seasoned up and maybe some crumbled bacon... I'm thinking my kids may go for that one!
Click for Printable Recipe
Ingredients:
Wash the zucchinis and slice them very thinly. For very thin and even slices, use a mandolin. This is NOT a job for the kiddos, as the mandolin is super sharp!!
Brush both sides of the slices with Italian dressing.
This little piggy went to market, this little piggy stayed home, this little piggy made something cool, and boy do I want some!
Grill for about 3 minutes per side.
Turn after about 3 minutes... or when the grill marks look pretty! :)
They should be soft, but not mushy.
Allow to cool on a cooling rack placed over a bowl. This will allow them to cool, rather than steam (on a plate).
Once cool, smear a thin layer (less than a teaspoon) of goat cheese along the length of the zucchini slice.
Of course there was no herbed goat cheese to be found on this day... I added the herbs! LOL.
Dice the jarred roasted red peppers into small pieces.
Tip - dry off all the extra liquid that they give off, so you won't have a soupy appetizer.
Add about 1/2-1 tsp of diced roasted red peppers along one end.
Roll up from that side. The goat cheese is a perfect "glue" to keep your rolls together!
And Ta-da!!! Here we have beautiful, flavorful rolls!! I sort of wish there was more to it... like I had actually DONE something! But it really was that simple.
Are you intrigued? Want to see more of my recipes? Hop on over to the Recipe Index and check out the other things that I have up my sleeve for you! And if you are new to the website, please do yourself a favor - Click Here to Subscribe to MenuMusings so you won't miss a thing!!!
As always, here are a few "bonus" appetizer recipes for you:
Dill and Sun Dried Tomato Cucumber Rolls
Meatball Stuffed Buns
Fire Roasted Corn Guacamole
Buffalo Chicken Dip
Prosciutto and Phyllo-Wrapped Asparagus
Written Method:
Wash the zucchinis and slice them very thinly. For very thin and even slices, use a mandolin. Brush both sides of the slices with Italian dressing and grill for about 3 minutes per side. Allow to cool on a cooling rack placed over a bowl. This will allow them to cool, rather than steam (on a plate). Once cool, smear a thin layer (less than a teaspoon) of goat cheese along the length of the zucchini slice. Add about 1/2-1 tsp of diced roasted red peppers along one end, then roll up from that side. The goat cheese is a perfect "glue" to keep your rolls together!
Ingredients:
- 2 zucchinis
- (each zucchini gave me about 10-12 slices)
- house Italian "lite" dressing
- jarred roasted red peppers, finely diced
- Herbed goat cheese
- if plain, season with kosher salt, black pepper, garlic powder, and Italian seasoning
Wash the zucchinis and slice them very thinly. For very thin and even slices, use a mandolin. This is NOT a job for the kiddos, as the mandolin is super sharp!!
 |
| 2 zucchinis - as uniformly straight as you can find them. |
Brush both sides of the slices with Italian dressing.
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| "Lite" House Italian dressing |
Grill for about 3 minutes per side.
 |
| "dress" the other side of the zucchini strips |
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| Goat cheese, plus... kosher salt, black pepper, garlic powder, Italian seasoning blend |
Are you intrigued? Want to see more of my recipes? Hop on over to the Recipe Index and check out the other things that I have up my sleeve for you! And if you are new to the website, please do yourself a favor - Click Here to Subscribe to MenuMusings so you won't miss a thing!!!
As always, here are a few "bonus" appetizer recipes for you:
Dill and Sun Dried Tomato Cucumber Rolls
Fire Roasted Corn Guacamole
Buffalo Chicken Dip
Prosciutto and Phyllo-Wrapped Asparagus
Written Method:
Wash the zucchinis and slice them very thinly. For very thin and even slices, use a mandolin. Brush both sides of the slices with Italian dressing and grill for about 3 minutes per side. Allow to cool on a cooling rack placed over a bowl. This will allow them to cool, rather than steam (on a plate). Once cool, smear a thin layer (less than a teaspoon) of goat cheese along the length of the zucchini slice. Add about 1/2-1 tsp of diced roasted red peppers along one end, then roll up from that side. The goat cheese is a perfect "glue" to keep your rolls together!
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