Zucchini Rolls Stuffed With Spinach, Pine Nuts & Cheese Recipe

Directions:

1. Zucchini - I used a mandolin to slice mine, but you can easily thin slice them by hand. Cut off each end, leave the skin on but thin slice. About 1/4 thick. The two sides with the outer skin, just throw out. You should get about 8 slices per zucchini, it really depends on the size.
2. Blanching - I do this the easy way. A small pie plate, 2-3 tablespoons of water and put the zucchini in, 1 layer at a time, cover with plastic wrap and put in the microwave for about 1 minute. Remove to a paper towel lined plate to dry. This light cooking in the microwave will soften the zucchini and make them easy to roll. Lightly cook all the zucchini slices. Let them all dry off well and cool.
3. Filling - Mix the olives with the goat cheese and a pinch of pepper, just use a fork it works best. Spread the zucchini slices with goat cheese, top with nuts and then a few spinach leaves.
4. Roll - Roll the slices up tight and secure with a toothpick.
5. Dredge - Mix the flour with the red pepper, salt and pepper. Dredge each zucchini roll in the flour until lightly coated.
6. Saute - In a large non stick pan (preferred), heat the oil to medium / medium high heat and saute the rolls until golden brown on all sides. Remove to a plate lined with a paper towel to drain.
7. Serve - I like to serve these with a warm marinara sauce.