Grilled Zucchini Roll-Ups with Herbed Goat Cheese and Lemon-Pistachio Gremolata

How to Make Grilled Zucchini Roll-Ups with Herbed Goat Cheese and Lemon-Pistachio Gremolata

1. 1

   Step 1: Slice and grill the zucchini

   Trim the ends from the zucchinis and, using a mandoline or a very sharp knife, slice each zucchini lengthwise into 1/8" (3 mm) slices. Brush both sides lightly with olive oil and season with a pinch of kosher salt and black pepper. Preheat a grill or grill pan to medium-high and cook the slices 1–2 minutes per side until nicely charred and pliable; transfer to a tray to cool slightly.

   For this step

   • 4 mediumZucchini
   • 2 tbspOlive oil (for brushing)
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Make the herbed goat cheese

   In a small bowl, combine the goat cheese with the finely chopped parsley and chives and the lemon zest from the lemon; season with a small pinch of salt and a crack of black pepper. Stir until smooth and spreadable — if the cheese is very firm, loosen with 1 tsp olive oil or water. Taste and adjust seasoning.

   For this step

   • 8 ozGoat cheese (chevre)
   • 2 tbspFresh herbs (parsley + chives), finely chopped
   • 1 largeLemon (zest + juice)
   
3. 3

   Step 3: Prepare the lemon-pistachio gremolata

   Coarsely chop the pistachios (or pulse briefly in a food processor). In a small bowl, combine the chopped pistachios with the lemon juice from the lemon, the extra-virgin olive oil, a pinch of salt, and a little extra lemon zest if you like. The texture should be chunky and bright — set aside.

   For this step

   • 1/3 cupShelled pistachios, roughly chopped
   • 1 tbspExtra-virgin olive oil (for gremolata)
   
4. 4

   Step 4: Assemble the roll-ups

   Spread about 1 tsp–1 tbsp of the herbed goat cheese (adjust to zucchini length) onto each grilled zucchini slice and roll tightly, securing with a toothpick if needed. Arrange rolls on a serving platter. (This recipe makes roughly 24 roll-ups; plan on serving about 3 roll-ups per person.)
   
5. 5

   Step 5: Finish, store and serve

   Just before serving, spoon the lemon-pistachio gremolata over the rolls or scatter it on the platter and garnish with a few extra chopped pistachios or herbs. These can be assembled and refrigerated up to 24 hours; bring to room temperature for 15–20 minutes before serving for best texture and flavor.
   

1. Trim the ends from the zucchinis and, using a mandoline or a very sharp knife, slice each zucchini lengthwise into 1/8" (3 mm) slices. Brush both sides lightly with olive oil and season with a pinch of kosher salt and black pepper. Preheat a grill or grill pan to medium-high and cook the slices 1–2 minutes per side until nicely charred and pliable; transfer to a tray to cool slightly.
2. In a small bowl, combine the goat cheese with the finely chopped parsley and chives and the lemon zest from the lemon; season with a small pinch of salt and a crack of black pepper. Stir until smooth and spreadable — if the cheese is very firm, loosen with 1 tsp olive oil or water. Taste and adjust seasoning.
3. Coarsely chop the pistachios (or pulse briefly in a food processor). In a small bowl, combine the chopped pistachios with the lemon juice from the lemon, the extra-virgin olive oil, a pinch of salt, and a little extra lemon zest if you like. The texture should be chunky and bright — set aside.
4. Spread about 1 tsp–1 tbsp of the herbed goat cheese (adjust to zucchini length) onto each grilled zucchini slice and roll tightly, securing with a toothpick if needed. Arrange rolls on a serving platter. (This recipe makes roughly 24 roll-ups; plan on serving about 3 roll-ups per person.)
5. Just before serving, spoon the lemon-pistachio gremolata over the rolls or scatter it on the platter and garnish with a few extra chopped pistachios or herbs. These can be assembled and refrigerated up to 24 hours; bring to room temperature for 15–20 minutes before serving for best texture and flavor.