Makes 4 servings (16 roll-ups; serving size: 4 rolls)
3 small zucchini (about ½ pound each),
cut lengthwise into ¼-inch-thick slices
1 Tbsp olive oil
1⁄8 tsp salt, plus more to taste
Pinch of freshly ground black pepper, plus more to taste
1½ ounces fresh goat cheese, preferably reduced-fat
1 tablespoon minced fresh parsley
½ teaspoon fresh lemon juice
2 ounces baby spinach leaves (2 cups lightly packed)
1⁄3 cup fresh basil leaves
Preheat a grill or grill pan over medium heat.
Discard the outermost slices of zucchini and brush the rest with the oil on both sides. Sprinkle with the salt and pepper. Grill until tender, about 4 minutes per side. You can make the grilled zucchini a day ahead and store in an airtight container in the refrigerator.
In a small bowl, combine the goat cheese, parsley, and lemon juice, mashing them together with a fork.
Put ½ teaspoon of the cheese mixture about ½ inch from the end of a zucchini slice. Top with a few spinach leaves and one small or half of a large basil leaf. Roll up and place seam side down on a platter.
Repeat with the rest of the zucchini slices. You can make these up to a day before you are ready to serve and store them in an airtight container in the refrigerator.
Nutritional facts (per serving): calories 80, fat 5 g (1.5 g saturated, 0 g trans), carbohydrates 7.5 g, cholesterol 2 mg, protein 3 g, fiber 2.5 g, sodium 160 mg
Reprinted with permission from The Food You Crave by Ellie Krieger, published by The Taunton Press in 2008. Photographs by Christopher Hirsheimer.