Zucchini Rolls

  • 3 Medium zucchinis, sliced 1/4 inch thick, lengthwise
  • 1 tbsp Olive oil
  • 4 oz Chèvre (soft goat cheese), at room temperature
  • Pinch freshly ground black pepper
  • Pinch kosher salt
  • 2 tbsp Sun–dried tomatoes, oil–packed, minced
  • 1 tsp Oil, from the sun–dried tomatoes
  • 1 tsp Fresh thyme, minced
  • 2 tbsp Parmesan cheese, freshly grated


  1. Preheat barbecue on MEDIUM. Brush both sides of sliced zucchini with olive oil and sprinkle with salt. Place the zucchini on the barbecue and grill for 4 minutes per side. Refer to Grilling Guide, for instructions on creating the Perfect Grill Marks. When cooked, set on a wire rack to cool.
  2. In a small bowl, combine the chèvre, salt, pepper, sun–dried tomatoes, oil and thyme.
  3. Using a small spatula, spread the cheese mixture thinly over one side of the zucchini. Lightly roll the zucchini, and place seam side down on a small parchment lined baking sheet. Sprinkle with Parmesan cheese. Place baking sheet on top rack of barbecue for 15 minutes.
  4. Remove to a platter and serve.