I’m A Bum

Okay, so last Wednesday I promised to type out the recipe to my zucchini rollup thingamajigs the next day. But then a crazy thing happened. Around 3:30 PM the power went out. My first thought, as I was sitting at my desk, was ‘damn girl – did you pay the power bill?’ A few seconds later, I realized that I was in fact up-to-date. So now what? Well, turns out that I was not alone and the entire county of San Diego would be out of power for the rest of the day. Lame. My first thought? What am I going to eat for dinner. My second thought? I don’t have any wine or beer at home!

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My second thought ruled the night. Beers were purchased. Priorities…man.

By the way, I need to buy a proper flashlight. The collection of tea candles I have do not cut it in case of power emergencies. Lesson learned. Luckily I surrounded myself with some gents who had said flashlights. Phew!

Anyway, on to the zucchini! I know you all were dying to know….

The ingredients (this was seriously ALL I had in my refrigerator…well that and a few trader joe’s jalapeno sausages.)

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I ran out of propane for my grill. Grill pan for the win!

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Aren’t the grill marks lovely?

Roasted Bell Peppers. No big deal.

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Stuff em’. Don’t be gross.

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Umm…That was pretty much it. I think they make a great appetizer. I ate it all by myself, but it could easily be shared by two as an appetizer. It went well with the other two ingredients I had in my house…the aforementioned sausage and some leftover pasta I had. You should try it. Not like zucchini is in season or anything. (It is.)

Zucchini Rolls Stuffed with Lemon Basil Goat Cheese and Roasted Bell Peppers

Ingredients:

  • 1 medium sized zucchini sliced long-wise into 1/4″ strips (I discarded the ends because it was all skin and had 4 strips remaining)
  • 1/2 cup crumbled goat cheese
  • 1/2 lemon, squeezed
  • handful of basil, chopped
  • 1/2 roasted bell pepper, diced (used this method…minus the olive oil)
  • olive oil
  • salt and pepper to taste

Directions:

  1. Using a grill pan or grill, set flame/heat to medium high. Lightly cover the zucchini in olive oil and place on pan/grill. Allow to cook on both sides until grill marks achieved (about 5-6 minutes per side) and set aside to cool.
  2. Meanwhile, in a bowl combine the goat cheese, lemon juice, basil, bell pepper and salt and pepper.
  3. One by one, take a strip of zucchini and place 1 tbsp of the mixture on one end of the zucchini. Roll the zucchini and secure with a toothpick. Continue with remaining zucchini strips.
  4. Crack some extra pepper over plated rolls and enjoy!

Yah, I know. You didn’t need a recipe to recreate. But hey, I’m bored.

I Say This All The Time

But this time I mean it.

I need this.

I have small fingers, but I swear this would look divine on my hand. Not too gaudy, not too big, just right.

Right?

So, two things: It’s been crazy hot in San Diego since the rain made a short, but ultimately welcome appearance AND zucchini is ridiculously cheap and abundant right now.

I made this earlier this summer on a whim (translation: I had 4 things in my refrigerator and didn’t want to go to the store) and since zucchini bread sounded out of the question (I’ve failed at both of my baking endeavors this summer), I made it again.

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What’s that you ask? Grilled Zucchini rolls filled with lemon, goat cheese, roasted bell pepper and basil.

No big deal.

Except it was. And it was delicious!

The recipe was easy. But I think I’ll save it and some accompanying pictures for tomorrow. Suffice it to say, it went swimmingly with a cold, light beer.