Goat Cheese Stuffed Zucchini Rolls

Oh, what to do with all that zucchini! It's piled high in farmers markets, your neighbor's trying to pawn some off on you, but you've got a glut in your own garden. You stuff them, bake them, grill them, add them to soups...the same old things you usually do with your over-abundance of this prolific grower. Here's a new twist - goat cheese stuffed grilled zucchini rolls, inspired by Ellie Krieger, healthy chef/dietitian on the Food Network. Goat cheese blended with fresh lemon juice and zest, wrapped with fresh basil leaves in a grilled zucchini bundle makes for the perfect appetizer or light meal. 

Goat Cheese Stuffed Zucchini Rolls

3 zucchini, sliced lengthwise into 1/4-inch slices
1 tablespoon olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 1/2 ounces soft goat cheese
1 tablespoon freshly minced parsley leaves
1/2 teaspoon lemon juice Fresh lemon zest
1 cup fresh basil leaves

Slice zucchini lengthwise into 1/4-inch strips. Discard the outermost slices and brush the rest of the slices with the oil on both sides. Season with salt and pepper.
Grill for about 4 minutes on each side, or until tender.
In a small bowl combine the goat cheese, parsley leaves, lemon juice, mashing with a fork.
Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a large basil leaf. Roll up and place seam side down on a platter.
Repeat with the rest of the zucchini slices.