Thin zucchini slices are cooked on a grill pan, filled with a garlic and strained cheese mixture, and rolled into a chilled appetizer. The rolls are easy to portion for a lunchbox.
Slice the zucchini thinly lengthwise and brush with olive oil.
Cook the zucchini slices in a grill pan for 15 minutes, turning until soft and lightly browned on both sides. Set aside to cool.
Mix the strained cheese with the crushed garlic, fresh dill, salt, and black pepper.
Place one 5 ml measure of filling on each cooled zucchini slice and roll it up. Refrigerate for 10 minutes before serving.
You can freeze the cooked zucchini slices without filling them on a tray, then thaw and fill them as needed. Contains dairy.
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