Zucchini Bites with Harissa, Goat Cheese, Lime and Mint

I served these at a party and could not keep the platter full. Zucchini sliced paper-thin on a mandoline, grilled until browned on each side, spread with a mixture of soft goat cheese, harissa paste, fresh mint, lime juice, lime zest, and olive oil, then rolled up and arranged on a platter. Each one is a single bite.

You bite through grilled zucchini into tangy goat cheese with a smoky heat from the harissa, then the fresh mint and lime zest hit at the end. They look like tiny green pinwheels on the plate.

Tips for Making Zucchini Bites

Slice the zucchini thin and even

A mandoline at 1/8 inch produces slices that are flexible enough to roll without cracking. Hand-sliced pieces are uneven and some will be too thick to roll.

Slice lengthwise to get long, wide pieces. Short, round slices do not roll well.

Grill over medium heat

A grill pan preheated to about 350°F (177°C). Lay the oiled, seasoned slices in batches. Do not crowd the pan or they steam instead of grilling.

Brown on each side. The grill marks are not just for looks. The browning develops flavour and makes the zucchini pliable for rolling.

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Zucchini Bites with Harissa, Goat Cheese, Lime and Mint

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• 
  Author: Laura Davidson
• 
  
  Total Time: 35 minutes
• 
  
  Yield: Serves 4
• 
  
  Diet: Vegetarian, Omnivore, Gluten-Free

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Description

Grilled zucchini slices are rolled with a tangy goat cheese mixture. A bright, herbaceous side dish perfect for summer.

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Ingredients

Units
USM

• 1 lbs (454 g) zucchini, sliced into 1/8″ inch lengths
• extra virgin olive oil
• 8 oz (227 g) soft goat cheese, room temperature
• 2 tbsp finely minced fresh mint
• 2 tsp extra virgin olive oil
• 2 tsp harissa paste
• 1 tsp fresh lime zest
• 1/2 tsp freshly squeeze lime juice
• salt
• pepper
• 1 tbsp extra virgin olive oil
• 1 tbsp chiffonade of mint leaves
• 2 tsp fresh lime juice
• 1/4 tsp harissa paste

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Instructions

1. In a medium bowl, combine room-temperature goat cheese, harissa paste, fresh mint, lime juice, zest, and olive oil. Season with salt and pepper.
2. Using a mandolin, carefully slice the zucchini lengthwise into 1/8-inch slices. Set aside on a large rimmed baking sheet.
3. Lightly drizzle the zucchini slices with extra virgin olive oil and season with salt and pepper. Toss gently to coat.
4. Preheat a grill pan over medium heat (approximately 350°F (177°C)). Add zucchini slices in batches, grilling until browned on each side. Avoid overcrowding the pan. Carefully remove and set aside on a large plate or clean baking sheet.

Assembling

1. Lay each zucchini slice on a work surface and spread a thin layer of the goat cheese mixture evenly onto each slice. Roll up each slice and set aside.
2. Repeat with the remaining zucchini slices.
3. Lightly drizzle a serving platter with vinaigrette (optional), top with zucchini rolls, and serve at room temperature.

Notes

• For easier rolling, slightly undercook the zucchini; it will finish cooking as it sits.
• If goat cheese is too tart, add a pinch of sugar to the mixture.
• Store leftover zucchini bites in the refrigerator for up to 2 days; they may become slightly softer.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Grilling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 6 rolls
• Calories: 150
• Sugar: 2
• Sodium: 100
• Fat: 10
• Saturated Fat: 5
• Unsaturated Fat: 4
• Carbohydrates: 15
• Fiber: 2
• Protein: 5
• Cholesterol: 15

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