Zucchini rolls with tuna and cream cheese, easy, quick, ready in 10 minutes and perfect to be prepared in advance. I think I will have to tweak my collection of 10 easy zucchini recipes, because these grilled zucchini little rolls, like the Grilled zucchini salad with tuna and hard-boiled eggs and the Grilled zucchini parcels truly deserve top spots! However, there are so many easy and quick zucchini recipes that one collection of 10 recipes will certainly never be enough! But let’s talk a bit about these cold grilled zucchini rolls with tuna and cream cheese that are made in just a few minutes and are delicious! Zucchini, sliced very thinly with a vegetable peeler or a mandoline, grill in a few seconds and are already great on their own, but when filled with a cream of tuna, spreadable cheese and mayonnaise, they become the perfect summer side dish, but also a quick main course to prepare in advance and enjoy when we like, and a tasty, light finger-food appetizer! Are you ready to discover how to make these cold grilled zucchini rolls? Let’s run to the kitchen and make them together — I’m sure you’ll love them at the first taste. Before we start, as always, remember that if you want to stay updated on all my other recipes, you can follow my Facebook page and my Instagram profile.
Do you love zucchini recipes? Take a look at:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients to make Cold Grilled Zucchini Rolls with Tuna
- 2 zucchini (large)
- 7 oz cream cheese (spreadable)
- 7 oz tuna in oil (drained)
- 1 lemon (juice and zest)
- 1 small bunch parsley
- 3.5 tbsp mayonnaise
- to taste olives (for garnish)
- to taste sun-dried tomatoes in oil (for garnish)
- 1 pinch salt
Tools
- Cast-iron griddle
- Bowls
- Piping bag
Preparation
Rinse the zucchini and trim the ends. Using a vegetable peeler, remove a strip of skin from one side and then from the other (this way the first and last slice won’t be fully covered), then continue using the same peeler to cut as many thin slices as you can.
Heat a nonstick cast-iron griddle and quickly grill the zucchini slices; one or at most two minutes is enough, just long enough to give them some color. Season them lightly with salt and gather them on a plate. As you go, keep them warm and they will soften even more.
Roll each slice into a little zucchini tube. Prepare a cream with the spreadable cheese and mayonnaise,
add the drained tuna, parsley, lemon juice and zest. Mix until you obtain a homogeneous mixture and put it into a piping bag.
Fill the grilled zucchini rolls. Garnish with olives and sun-dried tomatoes and bring to the table, or store in the refrigerator for up to two days.
Storage
Cold grilled zucchini rolls can be stored in the refrigerator, well sealed in an airtight container, for up to two days.
