contributed by alys martin
3-4 zucchini
Kauai sea salt to taste
1.5 oz goat cheese
1.5 T olive oil
1 T fresh parsley, chopped fine
1/2 t fresh lemon juice
2 cups spinach leaves
1/2 cup fresh basil leaves
Cut zucchini lengthwise into slices that are 1/4 inch thick. Leaving off the “heel” slices of the zucchini, brush the rest of the pieces with olive oil (both sides). Grill until the zucchini is tender, a couple minutes on each side. In a small bowl, combine parsley, lemon juice, goat cheese and salt. Put 1/2 t of the cheese mixture on the zucchini slice, about 1/2 inch from the end. Place a couple of spinach leaves and a basil leaf on top and then roll up the zucchini. These can be stored in the refrigerator for up to a day.
These make great appetizers or dressy salad toppers.