Zucchini & Cheese Roulades

Ingredients

• ¼ cup grated Parmesan cheese
• 1 cup part-skim ricotta cheese
• 1 tablespoon capers, drained
• 2 tablespoons minced fresh basil
• 1 teaspoon grated lemon zest
• 1 tablespoon chopped Greek olives
• 1/8 teaspoon salt
• 1 tablespoon lemon juice
• 1/8 teaspoon pepper
• 4 medium zucchinis

Directions

• Using a small bowl, mix the first 9 ingredients.
• Slice zucchini lengthwise into 24 1/8-in.-thick slices. On a greased grill rack, cook zucchini in batches, covered, over medium heat. Grill until tender, 2-3 minutes on each side.
• Place 1 tablespoon ricotta mixture on the end of each zucchini slice. Roll up and secure each with a toothpick.