Zucchini Rolls with Goat Cheese and Mint
- 1 small bunch fresh chives
- 4-5 medium zucchinis (about 2 pounds), washed, ends removed, and cut into 1/8-1/4” slices lengthwise
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 4 ounces fresh goat cheese, at room temperature
- 1 small bunch fresh mint leaves, roughly chopped
- 2 tablespoon balsamic vinegar
- 1 handful baby arugula
- 2 fresno peppers, or other similar hot red pepper, stemmed, seeded, and cut into 1/8” matchsticks
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Baby arugula (1 handful)
- Chives, fresh (1 small bunch)
- Fresno peppers (2)
- Mint, fresh leaves (1 small bunch)
- Zucchinis (about 2 pounds), medium (4)
- Condiments
- Balsamic vinegar (2 tablespoon)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Olive oil, extra-virgin (3 tablespoons)
- Dairy
- Goat cheese, fresh (4 ounces)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 30, 2012 (10 months ago).
124 people saved this recipe.
