I’m back from vacation! I feel rejuvenated just in time for school to suck the energy out again! Oh well.
This year, I rented a bike to ride on the Ocean City boardwalk and streets. And oh my goodness, I think I love riding more than laying out on the beach. Of course I won’t say this to my family. They would think I’m weird. And again ask my mother if I’m adopted. I mean, I even woke up at 6 every morning just to ride before everyone got up. I NEED to get my own bike now.
So, these rollups. I wanted to make them at the beach, but my family was all zucchini-ed out with zucchini bread, zucchini cookies, and zucchini chocolate mousse (recipes to come!). Whatever, they’re the weird ones. Or maybe I am adopted… Anyway these rollups are easy to make, regardless of being at home or on the beach, and are packed with GGG (Gooey Goat (cheese) Goodness). Need I say more?
Salt and pepper
Fresh spinach leaves
Preheat the oven to 400 degrees. Cover a baking sheet with foil and spray with cooking oil. Lie zucchini on a cutting board and cut in half vertically. Next, make 1/4 in thick slices by cutting horizontally. Lie long zucchini slices on baking sheet. Rub each slice with olive oil and season with salt and pepper. In another pan, spread out pine nuts. Place zucchini and nuts in oven. Take nuts out after 6 minutes and zucchini after 10 minutes. On a zucchini slice, sprinkle/spread on goat cheese. Next, add thyme and garlic powder, to taste, and pine nuts. Top with 1 or 2 spinach leaves. Carefully, roll up zucchini and secure with a toothpick. Repeat with all slices. Top with more pepper.
You can eat this right away. Or, allow slices to cool and take out toothpicks.