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Recipe: Grilled Zucchini with Blackberry Compote
By: Cathy Christensen
Posted: May 7, 2010
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9. Thinly slice lengthwise and grill zucchini, then allow to cool.
10. Once cool, arrange the pieces lengthwise vertically on a piece of plastic wrap, allowing zucchini slices to overlap slightly. This should create a uniform rectangle of grilled zucchini slices using approximately 10–12 slices.
11. Place filling in a horizontal fashion, about two inches from the edge of the roll closest to you, an inch from either end. Starting from the edge closest to you, begin to roll the zucchini around the filling being sure to not roll the plastic wrap inside. When done wrapping, tightly twist ends of plastic wrap and tie it to ensure roll keeps its shape. Slice into two-inch pieces and remove plastic wrap.
12. Arrange three pieces of zucchini around the edges of the plate, and spoon compote onto the zucchini and the plate.
Makes 8–10 servings, 200 calories, 8 grams of fat