Zucch it Up

Menu Notes:

• I got this idea from a recipe on Laura Powell's web site, and added a little more flavor and variety.
• The motivation for making a large batch was to take something to a potluck, to make sure that my husband could have something tasty and nourishing to eat.

 The Ingredients (for 50 rolls):

• 6 zucchini, each about 20 cm (or 8 in) long
• lemon pepper seasoning
• cooking grade olive oil
• 225 g (or 8 oz) of chèvre (preferably) or any other creamy cheese
• suggested fillings: thinly sliced smoked salmon, thinly sliced smoked turkey, tapenade (described in this blog)
  

 The Method:

1. Wash the zucchini, trim off the tops and bottoms, and slice them as thinly as possible lengthwise (I use a mandoline slicer).
2. Discard the outside slices that are all skin.
3. Heat a grill  until it radiates medium heat, and maintain it at that temperature.
4. While the grill is warming, lay the zucchini slices flat on a board and sprinkle them with lemon pepper on one side only.
5. When the grill is ready, spray or brush olive oil on it, then lay the zucchini, seasoned side down, across the ridges.
6. When the slices begin to show faint brown lines over the grill ridges, turn them over with a long spatula and cook the other side for approximately the same amount of time.
7. Remove cooked slices onto paper towels to cool. The seasoned side of each slice will be uppermost.

  
8. When all the zucchini slices are cooked and cooled, divide them into three approximately equal groups to make the three differently filled rolls.
9. On one third of the slices, place a strip of smoked turkey meat flush with one end of the slice. Then place a small spoonful of chèvre on top of it.
10. On one third of the slices, place a small spoonful of chèvre at one end. Then place a sliver of smoked salmon on top of it.
11. On one third of the slices, place a small spoonful of chèvre at one end. Then place an equal or smaller amount of tapenade on top of it.
12. Roll up each zucchini slice, starting at the end where the chèvre is, and secure the roll with a cocktail toothpick.
13. Stand the rolls on end and refrigerate them for at least half an hour before serving them.