Grilled zucchini rolls with Philadelphia and salmon are a delicious bite perfect to serve as an appetizer or to accompany a drink, they are also perfect in a buffet perhaps served on small single-serving plates (like these HERE) and with toothpicks (like these HERE). The zucchini, salmon, and Philadelphia rolls are perfect in summer served cold perhaps for a garden or terrace party. You can prepare the zucchini rolls the day before and keep them in the fridge in a container or on a plate covered with food wrap. I recommend trying the ZUCCHINI AND SALMON ROLLS which have a delicious saffron rice filling and you can serve them together. Now let’s see how to prepare the grilled zucchini rolls with Philadelphia and salmon, and let me know if you try them. Barbara

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Difficulty: Very Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 10 Minutes
Portions: 12
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

1 zucchini
2 tablespoons cream cheese (like Philadelphia)
to taste extra virgin olive oil
to taste salt
to taste pepper
to taste chives
3.5 oz smoked salmon

Tools

Toothpicks
Bowls
Mandoline

How to Prepare Grilled Zucchini Rolls with Philadelphia and Salmon

Let’s start preparing the Grilled Zucchini Rolls. Wash the zucchini, trim the ends, and thinly slice them with a mandoline.
Heat a grill pan, and when it’s hot, arrange the zucchini slices. Grill them on both sides; it will take very little time because they are thin. Once ready, place them on a plate to cool.
Meanwhile, pour the cream cheese into a bowl, add a dash of extra virgin olive oil, salt, and pepper.
Add finely chopped chives, or alternatively chopped parsley, and
mix well.
Then take a grilled zucchini slice, spread the seasoned cream cheese
add the smoked salmon
and roll them up. As you prepare them, arrange them on a serving plate.
Let them rest for at least half an hour in the fridge before serving the Grilled Zucchini Rolls with Philadelphia and salmon.