Zucchini is one of those vegetables that you buy at the grocery store because you have to, because it’s a quintessential summer veggie, because it’s cheap. Then you get home and you look at it and think, “what am I going to do with this thing?”.
Most likely it will end up roasted to perfection in the oven with a myriad of other summer essential veggies. That is definitely a great way to go, in fact, it’s one of my favorite ways to eat zucchini. On the other hand, if you’re feeling like you have an hour or so on your hands, you can grate it and bake into a delicious bread.
What should you do if you really just want something different?
You grill it, add some cheese and arugula and roll that baby up. My 8 year old couldn’t get enough. She almost scowled at first glance wondering what concoction I was about to throw at them tonight.
“is that cream cheese?”
“everything is better with cream cheese”
“yes. yes it is”
My work here is done.
First step, figure out how many people you need to feed. A good size zucchini will yield about 4-5 – 1/4″ slices. You want 2 per person.
Be careful. Always practice knife safety.
I like to lay mine out and drizzle with just a little olive oil and then sprinkle with a little salt and pepper.
Grill. Mine took about 5 minutes on each side to get soft. You need them soft enough to roll, but not mushy.
When you go out and buy your arugula, it won’t look quite like this. This is from my garden. Most of the arugula that you find in stores is baby arugula. I just cut these giant leaves down to manageable pieces. I have a lot more where this came from.
I added a Tablespoon of herb cream cheese on one side of the zucchini and topped with a few pieces of arugula. Then roll and secure with a toothpick.
That looks pretty, doesn’t it. It tastes even better.
Now you just get a pretty picture of all of them. I’m working on photography. I have a long way to go. I know nutrition, not photography. I’ll get there.
Speaking of nutrition. Zucchini is low in calories. It contains vitamin C and B vitamins to include vitamin B6 and folate. It also has potassium, manganese, and a small amount of non-heme iron. It’s a great snack to eat raw or with a hummus dip.
And then to take a step back from good photography, I’ll show you my dinner plate:
- 2-3 good size zucchini – cut into 1/4″ long strips (each zucchini should yield about 4 strips)
- 4-6 oz (1-2 teaspoons per person) of low fat herb cream cheese or goat cheese
- 2 cups of arugula (3-4 pieces/leaves per person)
- Drizzle of olive oil
- Pinch of salt and black pepper
- Preheat the outdoor grill or indoor grill pan over medium heat
- Cut zucchini lengthwise into 1/4″ strips
- Arrange on sheet pan and drizzle with olive oil and sprinkle with salt and pepper
- Grill just until soft and pliable, about 5 minutes on each side over medium heat
- When soft, remove from heat
- On one end of the zucchini, add 1-2 teaspoons of cream cheese and top with 3-4 pieces of arugula
- Carefully roll the zucchini slices and secure with toothpick