Easiest Way to Cook Appetizing Grilled Zucchini Rolls with Garden Cream Cheese Restaurantstyle

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Before you jump to Grilled Zucchini Rolls with Garden Cream Cheese Restaurantstyle recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Cash.

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We hope you got benefit from reading it, now let’s go back to grilled zucchini rolls with garden cream cheese restaurantstyle recipe. To make grilled zucchini rolls with garden cream cheese restaurantstyle you only need 9 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to make Grilled Zucchini Rolls with Garden Cream Cheese Restaurantstyle:

1. You need 2-3 of med. zucchini sliced lengthwise into 1/8-inch slices.
2. Get As required of basil leaves for garnish.
3. Get To taste of Olive oil for grilling salt and pepper.
4. Provide 1/2 of red yellow bell Peppers finely chopped for garnish.
5. Provide As required of Cream cheese room temperature.
6. Use 1 of carrot minced.
7. Prepare 1 of celery minced.
8. You need Pinch of salt.
9. Provide Pinch of black pepper.

Steps to make Grilled Zucchini Rolls with Garden Cream Cheese Restaurantstyle:

1. GARDEN VEGETABLE CREAM CHEESE: Place the softened cream cheese, carrot, celery, radish, salt and pepper, in the bowl of an electric stand mixer fitted with the paddle attachment. Mix on low speed until blended. Preheat grill to high-heat..
2. Using a mandoline slicer, cut the zucchini lengthwise into 1/8-inch slices. Brush both sides of the zucchini slices with olive oil. Season with kosher salt and pepper. Lay the zucchini slices on the grill. Cook until the zucchini is tender, but not mushy, about 2-3 minutes per side. Carefully remove the zucchini from the grill and set on a wire racks to cool..
3. Spread about 1 teaspoon of Garden Vegetable Cream Cheese on each zucchini slice. Place a small basil leaf in the center of the zucchini slice, so it extends outside of the slice. Gently roll up each zucchini slice and secure with a toothpick. Garnish with capers and finely chopped red bell pepper. Keep the rolls refrigerated until ready to serve..

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