This recipe is light, summery and super delicious. It takes a few steps but it is pretty easy. With slivers of grilled zucchini rolled into delicate pinwheels it makes a statement. When zucchini is in season it is some times hard to find new ways of using it. These pinwheels are perfect on their own drowned in fresh pomodoro sauce or you can line them up in a baking dish, cover them in sauce and cheese and bake them for a new take on veggie parmigiana.
2 large zucchini cut length wise into 1/4 inch slices
2-3 Tablespoons Cucina Aurora Roasted Garlic Olive Oil
8 oz cream cheese softened
2 Tablespoons Cucina Aurora Garlic and Herb Dip Mix
1/4 cup grated Romano cheese plus extra for toppping
1 -2 cups fresh herb pomodoro sauce * See Recipe: http://cucinaaurora.wpengine.com/recipe/fresh-herb-pomodoro-sauce/
In a medium bowl, mix cream cheese, garlic dip mix and Romano cheese together. Set aside.
Heat grill to medium heat.
Brush each slice of zucchini on both sides with garlic oil. Grill slices on both sides until soft and slight grill marks appear.
Remove slices from grill and spread about 1 teaspoon cheese mixture on the slice. Roll up and place on serving plate. Continue the process with remaining zucchini until all slices have been used.
If desired, spoon warm fresh herb pomodoro sauce (or your favorite marinara) over the zucchini pinwheels and top with more grated cheese.
Serve immediately, enjoy warm.