The yearly avalanche of zucchini is in the near future at our place. Right now, we’re getting about one every other day, but we will soon be finding six or eight every time we walk by the garden!
So, to battle Zucchini Boredom, I am always on the lookout for new recipes. Plus, variety is the spice of life…right?
4 zucchini (6-7 inches in length), sliced lengthwise as thinly as possible
salt & pepper to taste
1 bar cream cheese, softened
1-2 cloves garlic, minced
a smattering of your favorite herbs, fresh or dried
oil for brushing on zucchini
toothpicks (if desired)
Brush zucchini with oil, then sprinkle with salt & pepper. Grill or roast until very soft (but not falling apart).
Put cooked zucchini slices on towel so that moisture is absorbed while zucchini cools completely.
Combine cream cheese, garlic and herbs. Spread along length of one side of each zucchini slice. Roll into pinwheel and secure with a toothpick. Or, if you’d like to skip the toothpicks, just pop them into your mouth as soon as they’re rolled (like my friend, Sarah, and I did last night).