Total: 23 min
Prep: 15 min
Cook: 8 min
Yield: 4 servings
3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices
1 tablespoon olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 1/2 ounces reduced-fat soft goat's cheese
1 tablespoon freshly minced parsley leaves
1/2 teaspoon lemon juice
2 cups baby spinach leaves
1/3 cup basil leaves
Remove the outermost slices of zucchini and brush the remaining slices on both sides with the oil. Season with salt and pepper to taste. Cook for 4 minutes on each side on a hot grill or grill pan, or until tender.
Mash the goat cheese, parsley leaves, and lemon juice in a small bowl using a fork.
1/2 teaspoon of the cheese mixture should be placed around 1/2 inch from the end of a zucchini slice. Add a few spinach leaves and 1 tiny or half of a large basil leaf on top. Roll up and place on a dish, seam side down. Repeat with the remaining zucchini slices.
Ingredients having no discrete measurements, such as "Salt to taste" or "Ice cream, optional," are excluded from the analysis. This is due to the fact that amounts can be highly varied and difficult to determine.