Grilled Zucchini Potato Rolls with Goat Cheese

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Serves 8
  • For the Potatoes:
  • 3/4 lbs Terrific Trio Little Potatoes
  • 2 tsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp dried rosemary
  • 1/4 tsp salt
  • For the Rolls:
  • 4 medium zucchini
  • 2 tsp olive oil
  • 1/2 tsp paprika
  • 1/2 salt
  • 5 Tbsp plus 1 tsp soft goat cheese
These fantastic vegetarian Grilled Zucchini Potato Rolls with Goat Cheese are great as an appetizer or even a light lunch.

For the Potatoes:

  1. Preheat the oven to 400°F.
  2. Place the Little Potatoes on a baking sheet, and toss with the olive oil, paprika, rosemary and salt.
  3. Bake until fork tender, about 30 minutes, stirring halfway through.

For the Rolls:

  1. Preheat the grill to medium-high heat. Alternatively, set a grill pan over medium-high heat.
  2. Slice a strip lengthwise from zucchini to expose the inside of the vegetable. Discard or save for another use. Cut the two ends from the zucchini, and discard. Cut the zucchini lengthwise into half-inch strips.
  3. Lightly brush both sides of the zucchini pieces with olive oil, and sprinkle with paprika and salt.
  4. Grill the zucchini until tender enough to roll, but not mushy, 2 to 3 minutes per side.
  5. Spread one teaspoon of goat cheese on each zucchini slice. Place a potato at one end of each slice. Roll the potato up in the zucchini. Serve immediately.
Weight Watchers Points: 3 (SmartPoints), 3 (Points+), 2 (Old Points)
Nutrition Information
Serving size: 2 rolls | Calories: 108.9 cal | Fat: 5.3g | Saturated fat: 2.4g | Carbohydrates: 12.1g | Sugar: 2.8g | Sodium: 273.2mg |Fiber: 2.5g | Protein: 4.3g | Cholesterol: 6.5mg

Recipe: Cookin’ Canuck

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