Stop, put the hummus down! Move away from the freezer section at Trader Joe’s!
You were just invited to a gathering and asked to bring an appetizer to share. What do you usually bring? Please let me know in the comments!
As much as I enjoy store bought conveniences, I also love to make homemade appetizers, especially small bites that allow me to be creative with ingredients and color. Sometimes I like to go all out and make something like these – lobster and corn salad on toasted brioche with bacon that I brought to a friend’s house for a party last summer.
Or these, homemade salt and pepper potato chips with smoked salmon, lemon creme fraiche and sprouts that I made when I catered a friend’s cocktail party a few years ago…
which can also be carb free by putting the ingredients in an endive spear…
There are other times when I just want to make something straightforward so homemade curried chicken salad on English hothouse cucumber slices…
or these bite-sized pizzettes with caramelized onions and gorgonzola are in order…
Neither is super fancy and can be made with store bought chicken salad, pizza dough and even caramelized onions!
Today, I have one of my favorite appetizer recipes to share with you. Pretty to look at and easy to prepare, delicious, light and healthy, these zucchini roll-ups will hopefully make an appearance at a party in your future!
Start with thin slices of zucchini…
Drizzle with olive oil, salt and pepper and grill indoors or out until the zucchini is tender and can easily be rolled (I grilled mine indoors due to rain and the fact that a lovely yellow jacket nest has taken up residence under my deck)…
The ability to achieve grill marks indoors is just one of the many reasons I LOVE my All-Clad Double Burner Grill Pan (which as of this writing, happens to be on sale at Williams-Sonoma). One of my absolute favorite kitchen tools.
Roll the grilled zucchini slices around a mixture of goat cheese, lemon juice and parsley, topped with a few leaves of baby spinach and fresh basil.
A perfect two-biter!
I hope you have an occasion to make these roll-ups sometime soon! Or better yet, just make them for yourself! They are a great snack or can be served on some dressed mixed greens for a light lunch!
I brought them to my girlfriends for a pre-dinner treat this week and told them they were being “blogged”. That’s going to be my new term when I offer food to friends for taste test approval! What do you think?
Don’t forget to tell me your go-to appetizer in the comments! Enjoy and thanks for reading!
Recipe from Ellie Krieger's, The Food You Crave
- 3 small zucchini (about 1/2 pound each)
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 1/2 ounce fresh goat cheese
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon fresh lemon juice
- 2 ounces baby spinach leaves (2 cups lightly packed)
- 1/3 cup fresh basil leaves
- Cut the zucchini lengthwise into 1/4 inch thick slices.
- Preheat a grill or grill pan over medium heat.
- Discard the outermost layer of zucchini and brush the rest with the olive oil and sprinkle with salt and pepper, both sides.
- 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 1/2 teaspoon of the cheese mixture about 1/2 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.
So easy and so delicious!
Thanks Annie! Glad you liked them!
These were so good I just ordered the grill pan-Thanks Val!
I can’t wait to try these! I too love your blog. In the summer, I’m a huge fan of melon with prosciutto drizzled with olive oil though anything with Burrata is a also a favorite though figuring out how to “drain” the Burrata remains a challenge.
That sounds delish, Suzanne! PS – am thinking about taking a page out of your “my favorites” emails and doing one of my own – if I have enough to share – I am not that interesting! Do you mind if I do that? xo
Of course I don’t mind! Also, please know, I’m happy to share anything I can that you’d like btw on any front. ( and you know I’d be asking for favorite summer dessert options!!).
I’m going to try these while we are on vacation and feel free to bring any “blogged” food my way for taste testing.
These look absolutely delicious! I realize I haven’t had occasions to bring appetizers lately, and these recipes are just the reason I need to go ahead and plan some summer gatherings. I love, love your blog Valerie , and it’s tremendously motivating to see how you come up with the recipes. Thanks!
Thank you, Ruth! I am so happy you are enjoying the blog!
This is a great recipe, and my zucchini crop is looking quite productive this summer. My favorite thing to serve before dinner or to take to a party during the summer is Weight Watchers Grilled Corn and Avocado Salsa. It is delicious, easy, and healthy! http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=142551
Thanks, Sarah! I just printed the salsa recipe – it looks delicious!
Absolutely delicious -a bite of summer. Thank you for sharing this recipe Also . For sharing all your elegant appetizers. Your blog is better than a top cookbook. Thank you
Thank you, CC!
I was at that dinner and the Zucchini Roll-Ups were delicious!