We all know the Recipe for Zucchini Rolls with Spreadable Cheese but I prepared, wrote, and especially recorded the video recipe because a young lady, through her mom, let me know she had prepared my recipe by enriching it with some cheese. How could I not prepare this recipe again?
Do you remember the Grilled Zucchini from a few weeks ago? Gioia, a colleague’s daughter, reveals a secret to make them even tastier and more delicious! To be rolled strictly with the fingers after Mom grilled them.
It’s no secret that many recipes, even the simplest ones, can become the favorite dish of the little ones. When they fall in love with a dish, it’s hard to make them stop wanting to eat it again and again. Do you relate to what I just wrote? My nephews have this fixation, especially the youngest one. He asks for the same dish for months and months, preferably always prepared by Grandma or the same adult, because he evidently associates that dish with that person. Then at some point, enough, it’s over. He doesn’t want it anymore and moves on to another dish. How strange kids and their reasoning can be, but that’s just how it is!
So when Annalisa told me that her daughter Gioia rolled the grilled zucchini with her fingers after adding a teaspoon of cheese the light bulb lit up. A reel and a short recipe to show you all this version. Of course, I’m not revealing a secret dish, it’s not the recipe of the year, but you’ll surely have fun watching and re-watching the video with your kids or grandchildren, and maybe, who knows, they might want zucchini too. You’ll find a way to get them to eat vegetables.
Below, I’ll also leave you other zucchini recipes you can prepare easily and quickly, from stuffed zucchini to those grilled and a few first courses. You will also find the Collection of Zucchini Recipes that I have expanded over the years.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Spring
- Energy 238.66 (Kcal)
- Carbohydrates 9.42 (g) of which sugars 2.82 (g)
- Proteins 12.62 (g)
- Fat 18.12 (g) of which saturated 8.33 (g)of which unsaturated 4.27 (g)
- Fibers 1.86 (g)
- Sodium 880.79 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Zucchini Rolls with Cheese
- 2 zucchini (medium large)
- 3.5 oz cheese (fresh spreadable)
- to taste extra virgin olive oil
- to taste parsley (finely chopped)
- 1 pinch salt
- 1 pinch pepper
Portions and procedure to prepare two servings of Grilled Zucchini with Spreadable Cheese, delicious and easy zucchini rolls to enjoy in one bite!
Tools for Zucchini and Cheese Rolls Recipe
- 1 Mandoline
- 1 Grill Pan
- 1 Tongs
- 2 Teaspoons
- 1 Stovetop
- 1 Tray
- 1 Knife
- 1 Cutting Board
- 1 Brush
- 1 Small Bowl
If you don’t have a Mandoline, you can cut the zucchini with a knife trying to make the slices as thin as possible, obviously without cutting yourself or getting hurt.
Above, I left the link to purchase the mandoline, with finger guard, that I have. Also for the Dietella grill pan you’ll find the link to purchase my kitchen ally for quick grills like vegetables.
Steps for Zucchini Rolls Recipe with Spreadable Cheese
We start the recipe for zucchini with cheese by preparing the first. Take the two medium-large zucchinis, wash them under the cold water tap. Place on a cutting board and with a knife remove both ends. Now, if you have a mandoline, you can make many thin slices with this tool. Otherwise, with a knife, cut them trying not to hurt yourself and make many perfect slices for grilling.
Once you have the zucchini slices, proceed to cooking. Take an electric grill or a Dietella, which is a cast iron grill to be placed on the stovetop. Brush the bottom of the grill with a kitchen brush and turn on the heat. Keep a generous amount of extra virgin olive oil handy, which will be used to season the zucchini after rolling and during the cooking process.
Grill all the zucchini slices you managed to cut. Place them on a tray or plate. Turn the zucchini gently using tongs or a fork. Let them cool slightly. So far, we have prepared grilled zucchini like the other recipe.
In the meantime, place on a work surface two teaspoons, a serving plate, and a package of spreadable cheese, of your choice, there are now many, from classic to those with added ingredients like herbs, salmon, and many other variants. Personally, I’ve tried with Philadelphia classic, Robiola, and Crescenza, these three remain my favorite cheeses. Let me know in the comments which is, in your opinion, the perfect spreadable cheese for this recipe!!!
Take the zucchini and place a teaspoon of cheese on just one end, using the other spoon to help. In the video recipe, you can see this step very well, so I recommend, if you have any doubt, to watch the video found just above the list of ingredients needed for this recipe.
Roll the zucchini gently with your fingers, in my case, toothpicks were not necessary since the slices were thin as I had made them with the mandoline. Using a knife, however, would likely require some toothpicks to close each individual zucchini roll.
Now, as Gioia says, all that’s left is to enjoy in one bite this quick and delicious second course, perfect to enjoy both hot and cold. On these hot summer evenings, a light and quick dish with zucchini is truly ideal.
I can’t help but wish you bon appétit and remind you that I await you every morning in the group and on the Facebook fan page of Bea’s Recipes with the Recipe of the Day. Below, you’ll find the social links to continue following me and the blog and help us grow!!! Thanks to all of you!!!
Storage and Variations
You can store the zucchini rolls with spreadable cheese well closed in a container with a lid for refrigerator. I have never tried freezing this dish, if you have, you can write in the comments if you were satisfied when you subsequently defrosted it and then enjoyed it.
Main Variation you can make is obviously the type of cheese to use, we (me and Gioia of course) suggest: Robiola, Ricotta, Philadelphia or similar, Caprino, Stracchino, and Certosa, basically anything close to a spreadable cheese.
