Involtini di Zucchine Grigliate

Ingredients

Equipment Needed

• •Mandoline or very sharp knife
• •Grill pan or outdoor grill
• •Sheet pans
• •Pastry brush

Instructions

1. 1

   Slice the zucchini

   Trim the ends from each zucchini. Using a mandoline or a very sharp knife and steady hand, slice lengthwise into ribbons about one-eighth inch thick. You want slices thin enough to roll but thick enough to survive the grill. Aim for 4 to 5 slices per zucchini. Discard the outer slices that are mostly skin.

   A mandoline makes this work simple and consistent. If you do not own one and cook vegetables with any regularity, acquire one. It pays for itself immediately.
2. 2

   Season and rest

   Lay the zucchini slices in a single layer on sheet pans. Brush both sides lightly with olive oil and season with salt. Let them rest for 10 minutes. The salt draws out moisture, which helps the zucchini char rather than steam on the grill. Pat dry with paper towels before grilling.

3. 3

   Prepare the filling

   While the zucchini rests, combine the goat cheese, basil, mint, and lemon zest in a bowl. Mash with a fork until smooth and evenly mixed. Season with a pinch of salt and several grinds of black pepper. The cheese should be soft enough to spread easily. If it resists, it is too cold.

4. 4

   Grill the zucchini

   Heat a grill pan or outdoor grill over high heat until very hot. You should see a shimmer of heat above the surface. Grill the zucchini slices in batches, about 90 seconds per side, until they show distinct char marks and have become pliable but not soft. Transfer to a clean sheet pan to cool. They must be cool enough to handle before filling.

5. 5

   Roll the involtini

   Place a zucchini ribbon on your work surface. Spread about one tablespoon of the herbed cheese in a thin layer along the length of the ribbon, leaving a half-inch border at each end. Starting from one short end, roll the ribbon into a neat cylinder. The seam should face down. Repeat with remaining ribbons and filling.

   If a ribbon tears during rolling, do not discard it. Simply overlap it with another piece and continue. No one will know once it is rolled.
6. 6

   Serve properly

   Arrange the involtini on a serving plate, seam side down. Drizzle with your best olive oil and finish with freshly cracked pepper. Serve at room temperature. These are finger food, meant to be eaten in one or two bites. They require no utensils, which is correct for antipasti.

Chef Tips

• •Zucchini must be young and firm. Older zucchini with developed seeds will be watery and tasteless. Press a fingernail into the skin: it should resist. If it yields easily, the zucchini is past its prime.
• •Fresh goat cheese varies in tartness. Taste yours before seasoning the filling. Some need more lemon, others less. Your palate guides you.
• •If using an outdoor grill, oil the grates well. Zucchini sticks ferociously to a dry grill. A grill pan on the stovetop gives you more control and is perfectly acceptable.
• •The involtini should be served at room temperature, not cold from the refrigerator. Remove them 30 minutes before serving if made ahead.

Advance Preparation

• •The herbed cheese filling can be made one day ahead and refrigerated. Bring to room temperature before using.
• •Assembled involtini can be refrigerated for up to 6 hours, covered with plastic wrap. Remove 30 minutes before serving to take off the chill.
• •Do not grill the zucchini more than 2 hours ahead. They lose their texture and become limp if they sit too long.

Frequently Asked Questions

Nutrition Information

1 serving (about 140g)