Grilled Zucchini Roll Recipe with Goat Cheese, Roasted Peppers & Capers is an easy and flavorful vegetarian appetizer.



“No solicitors and no zucchini!” This is the sign that I need to plaster across my front door. You see, zucchini season isn’t far away and it’s only a matter of time before some mystery neighbor leaves a random bag of enormous green squash on our doorstep. This didn’t use to be a problem, but now we have our own vegetable garden and our plentiful bounty of zucchini.

You know those neighborhood watch signs that people put in their windows? Maybe we need one for squash squanderers. A zucchini with a big “X” through it, or a sign that says “Warning…zucchini-seeking guard dog on duty.”



Whether the zucchini comes from our own backyard or elsewhere, I figured that I need to start churning out the recipes so we’re prepared for the season. This recipe is inspired by one of the most popular recipes on my site, Grilled Zucchini Rolls with Herbed Goat Cheese & Olives.

Simply brush the zucchini slices with olive, season with salt and pepper, and give them a quick turn on the grill. Once they have a chance to cool down, spread some softened goat cheese on each slice, sprinkle on some diced roasted peppers and capers and roll away. That’s it. Quite honestly, I could happily eat the whole plate of rolls for lunch.

The recipe:

Preheat grill to high heat.

Slice a strip lengthwise from the zucchini to expose the inside of the vegetable. Discard or reserve for another use. Cut the 2 ends from the zucchini to make straight edges. Cut the zucchini lengthwise into 1/2-inch strips.

Brush both sides of the zucchini pieces with olive oil. Season well kosher salt and freshly ground black pepper.

Lay the zucchini pieces on the grill. Cook until the zucchini is very tender, but not mushy, about 3 minutes per side, moving the pieces during cooking to ensure even browning.

Remove the zucchini from the grill and set on a wire cooling rack.

Spread about 1 teaspoon of goat cheese on each zucchini slice. Divide the red pepper and capers evenly amongst the zucchini.

Gently roll each piece of zucchini. Serve.

Other light appetizers for summertime:



Cookin’ Canuck’s Strawberry, Brie Cheese, Honey & Basil Crostini

Cookin’ Canuck’s Shrimp, Avocado & Rice Noodle Spring Rolls

Katie at the Kitchen Door’s Smash Pea, Dill and Feta Crostini

Southern Boy Dishes’ Cucumber Rolls with Pesto Shrimp Salad

A Couple Cooks’ Roasted Tomato Almond Dip with Grilled Bread

Grilled Zucchini Roll Recipe with Goat Cheese, Roasted Peppers & Capers Grilled Zucchini Roll Recipe with Goat Cheese, Roasted Peppers & Capers is an easy and flavorful vegetarian appetizer. Print Pin Prep Time: 10 minutes Cook Time: 6 minutes Total Time: 16 minutes Servings: 6 Rolls Calories: 51 kcal Author: Dara Michalski | Cookin' Canuck Ingredients 2 medium-sized zucchini

1 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 ounces herbed goat cheese room temperature

1/2 roasted red bell pepper diced

2 teaspoons capers Instructions Preheat grill to high heat.

Slice a strip lengthwise from the zucchini to expose the inside of the vegetable. Discard or reserve for another use. Cut the 2 ends from the zucchini to make straight edges. Cut the zucchini lengthwise into ½-inch strips.

Brush both sides of the zucchini pieces with olive oil. Season well kosher salt and freshly ground black pepper.

Lay the zucchini pieces on the grill. Cook until the zucchini is very tender, but not mushy, about 3 minutes per side, moving the pieces during cooking to ensure even browning.

Remove the zucchini from the grill and set on a wire cooling rack.

Spread about 1 teaspoon of goat cheese on each zucchini slice. Divide the red pepper and capers evenly amongst the zucchini.

Gently roll each piece of zucchini. Serve. Notes WW (Old Points) 1 / WW (Points+) 1 Nutrition Serving: 1 Roll | Calories: 51 kcal | Carbohydrates: 2 g | Protein: 2 g | Fat: 4 g | Saturated Fat: 1 g | Cholesterol: 3 mg | Sodium: 286 mg | Potassium: 171 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 220 IU | Vitamin C: 13.1 mg | Calcium: 20 mg | Iron: 0.4 mg Tried this recipe? If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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