Grilled Zucchini Rolls

Ingredients

• 2-1/2 cups DOLE® Baby Spinach, divided 
• 1/4 cup packed fresh basil leaves 
• 1 pkg. (4 oz.) goat cheese, room temperature 
• 3 tablespoons chopped DOLE Green Onions 
• 1-1/2 teaspoons grated lemon peel 
• Salt to taste 
• 2 tablespoons olive oil 
• 1 to 2 garlic cloves, finely chopped 
• 4 medium zucchini

Directions

1. Process 2 cups baby spinach leaves and basil in food processor until coarsely chopped. In a mixing bowl, combine goat cheese, spinach mixture, green onions, lemon peel and a pinch of salt. Set aside.
2. Combine olive oil and garlic. Cut zucchini lengthwise into 1/4-inch slices. Save outer slices for another use. With remaining 16 slices, brush both sides with oil mixture; sprinkle with salt. Grill for 3 minutes per side or until tender. Remove and cool slightly.
3. Spoon 1 tablespoon spinach mixture on the end of each zucchini slice. Top with a few of the remaining spinach leaves. Roll up the slices and arrange, seam side down, on a serving platter. Serve room temperature or warmed up for a few minutes in the oven.