Cold grilled zucchini rolls are great to serve not only as a main course but also as an appetizer or to accompany a cocktail. You can make these grilled zucchini rolls the day before, store them in the fridge wrapped in plastic wrap until it’s time to slice and serve them. These grilled zucchini rolls with Philadelphia and chicken breast also contain avocado, alternatively, you can add cucumber. I recommend also trying the GRILLED ZUCCHINI ROLLS with Philadelphia and salmon which are also very tasty and easy to make. Now let’s see how to make cold grilled zucchini rolls and if you try them, let me know. Barbara

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Difficulty: Very Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 8Pieces
Cooking methods: Grill
Cuisine: Italian
Seasonality: All Seasons

Ingredients for preparing cold grilled zucchini rolls

2 zucchini
2 slices chicken breast
to taste salt
to taste extra virgin olive oil
3.5 oz spreadable cheese (like Philadelphia)
to taste arugula
3 slices avocado (or cucumber)
to taste soy sauce

Tools

Mandoline

How to prepare cold grilled zucchini rolls

Start preparing the cold grilled zucchini rolls by slicing the zucchini using a vegetable peeler or a mandoline,
Heat up the grill pan and when it’s hot, grill the zucchini slices on both sides and set them aside.
Grill the chicken breast slices as well,
then cut them into small pieces,
place them on a plate and season with salt and oil.
Lay out a piece of plastic wrap on the counter, arrange the grilled zucchini slices neatly to form a rectangle
and add a little salt.
Spread the spreadable cheese on top of the zucchini slices,
on the lower half add some arugula,
the chicken breast,
and avocado or, if you prefer, cucumber,
add soy sauce or alternatively season with salt and oil.
Using the plastic wrap, roll up to form a tight roll, close with the plastic wrap, and place in the refrigerator for at least 30 minutes.
Retrieve the roll and slice into pieces about 0.8 inches thick and serve.