Grilled Zuchini Rolls
These grilled zucchini rolls are a fresh, vibrant take on Plant-Forward comfort. Thin ribbons of zucchini are charred until tender, then filled with herbed vegan mozzarella and a bright sun-dried tomato tapenade. The warmth of the grilled softens the zucchini just enough for an easy roll, while the creamy aromatic cheese and savoury tapenade bring depth and richness. Finished with fresh basil, each bite is light, summery, and full of balanced flavour.
- 45 min
- NOT TOO TRICKY
- 3
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 150 kcal Calories
- 5 g Protein
- 8 g Carbohydrates
- 12 g Fat
- 2 g Fibre
- 12 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| medium zucchini | 1 each | Sliced lengthwise into 4 strips | |
| olive oil | 2 tbsp | 10 ml | For grilling |
| herbed vegan mozzarella cheese | 3 tbsp | 14 ml | Store-bought or homemade |
| sun-dried tomato tapenade | 1 tbsp | 5 ml | |
| Salt and pepper | To Taste | ||
| Fresh basil leaves | For garnish | ||
Method
- Preheat the grill or a grill pan over medium heat.
- Brush zucchini slices with olive oil and season with salt and pepper.
- Grill zucchini slices for about 2–3 minutes on each side until tender and grill marks appear.
- Spread about 1 tbsp of herbed vegan mozzarella cheese and 1 tsp of sun-dried tomato tapenade on one end of each grilled zucchini strip.
- Roll the zucchini up and secure with a toothpick if necessary.
- Garnish with fresh basil leaves before serving.
