Zucchini goat cheese rolls with harissa and mint


Zucchini season continues.  And who doesn’t love goat cheese?

Tiny food is fun.  This is part of the birthday dinner I made for a superbad friend of mine.  The menu was:

As usual, the suggested listening is the first thing that sprang to mind.  And for that, I apologize…

♫ Suggested listening: Rollout ♫

Click to listen: Ludacris – “Rollout”  

What? I can’t be highbrow and tasteful ALL the time.

Adapted from Blogging Over Thyme


  • 2 average-sized zucchini, about 1 lb.
  • 8 oz. log o’ goat cheese, room temperature
  • 2 tbsp. minced fresh mint
  • 1 tsp. lemon juice
  • 2 tsp. harissa
  • Few shakes of smoked paprika


OK kids, for this you’re gonna need a mandoline, unless you’re extremely good with a knife.  And take it from me… use the dang finger guard.


  • Slice your zucchini about 1/8″ thick with the mandoline.  Coat lightly with olive oil
  • Grill on a pre-heated grill pan, without overcrowding (always a temptation)
  • Once they have some nice grill marks on them, remove (carefully, they’re fragile now) to a plate or some such place to cool

photo 1

  • Mash the rest of the ingredients together
  • Put a chunk of your goat cheese mixture on a grilled zucchini strip and carefully roll up.  Repeat with remaining zucchini strips.
  • Plate ’em, then garnish with lemon zest, extra mint leaves, drizzle of olive oil, or whatever your heart desires (I had basil on hand).


You’re done!

4 thoughts on “Zucchini goat cheese rolls with harissa and mint

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