Cheese Stuffed Zucchini Rolls 3 small zucchini 1 tablespoon olive oil kosher salt 1/2 cup garlic-herb cheese spread (like Rondele or Alouette, I used Rondele light) Slice zucchini into 1/4 inch thick slices lengthwise. A mandolin works best for this but you could always use a good old knife. Discard the two outer slices that are mainly skin. Place the remaining slices on a baking sheet brush with olive oil on both sides, you should have around 15 slices.
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Crunchy Zucchini Rounds With Sun-Dried Tomatoes and Goat Cheese Zucchini makes a great base in this appetizer because it is just as crisp as crackers or toasted bread, but contains vitamins A and C. Ingredients: Zucchini, sun-dried tomatoes, goat cheese, chives