Tipi Creek Farm
Grilled Zucchini & Feta Roll-Ups
The feta that we use is Macedonian or Greek Style Creamy feta, if you can't find that type try mixing some cream cheese with your feta to make it creamier for this recipe. These can be made ahead, refrigerated and broiled briefly prior to serving. Serve these as appetizers or as a side dish.
3 medium zucchini
3 oz. feta cheese or goat cheese
1 tbsp. chopped oil-packed, sun-dried tomatoes
1/2 tsp. fresh basil or thyme
2 tbsp. Parmesan cheese
Wash and trim ends from zucchini. Cut into 1/4" lengthwise strips, brush both sides with plenty of olive oil and season with salt. Heat grill to high and put slices at 45° angle to the grates so they don't fall through. Cover and grill till brown and limp, 3-4 minutes per side. When done move them to upper rack to keep them from steaming as they cool.
In a bowl, combine the cheese with the sun-dried tomatoes, herbs, 1 tsp. olive oil and 1/8 tsp. salt. Spread 1 heaping tsp. of the filling thinly onto each grilled zucchini strip. Roll up the zucchini (not too tightly; this is more like folding) and put them on a parchment lined baking sheet. Refrigerate if not using within an hour but bring them back to room temperature before broiling.
Heat the broiler, sprinkle with a little Parmesan cheese and brown under the broiler about 1 minute. Serve immediately. Oh, Yum!