The addition of tangy goat cheese turns mild-tasting zucchini into a palatable hors d'oeuvre. Warning: Your party guests will hound you for this recipe.
2 medium zucchini, sliced lengthwise into 1/4-inch slices
1 teaspoon extra-virgin olive oil
Pinch sea salt
3 tablespoons raw pine nuts
1/4 cup raisins
1/2 cup garlic and herb flavored soft goat cheese
Fresh lemon juice
1 teaspoon lemon zest
1. Preheat broiler. Lay zucchini flat on a baking sheet and coat with olive oil, using your fingers to spread oil on all sides. Sprinkle with sea salt and broil for 10 minutes or until slightly charred. Remove from oven and allow to cool.
2. Turn broiler to low. Place pine nuts in a small pan and set in oven to toast for 5 minutes, until lightly brown. Remove and allow to cool.
3. Meanwhile combine remaining ingredients in a small bowl and add half the toasted pine nuts once they’ve cooled.
4. When zucchini has cooled, place a strip on a clean plate. Add about a tablespoon of cheese mixture at the larger end and roll up as you would a California roll. Repeat with remaining zucchini strips. Sprinkle rolls with remaining toasted pine nuts to serve.
Nutrition score per serving: 54 calories, 2g fat, 7g carbs, 3g protein