Gorgonzola-Stuffed Grilled Zucchini Rolls Gorgonzola-Stuffed Grilled Zucchini Rolls

Gorgonzola-Stuffed Grilled Zucchini Rolls | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei

These bites are the perfect mixture of flavours old and new: an aged Gorgonzola filling surrounded with slices of fresh grilled zucchini and brightened up with lemon zest.

  • Prep time 20 minutes
  • Total time 30 minutes
  • Portion size 24 servings



Brush zucchini with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; grill, uncovered, turning occasionally, until zucchini are tender and grilled-marked, 6 to 8 minutes. Remove to platter; let cool.

Meanwhile, in small bowl, stir together ricotta, Gorgonzola Piccante, almonds and lemon zest (if using). Spoon 1 tsp of the cheese mixture onto narrow end of 1 zucchini slice. Roll up zucchini and secure with toothpick. Repeat with remaining cheese mixture and zucchini. Arrange on platter and serve. 

Tip from The Test Kitchen: Assemble and refrigerate these rolls one day ahead. Bring to room temperature before serving.

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 58 mg
  • Sugars 1 g
  • Protein 2 g
  • Calories 36
  • Total fat 3 g
  • Potassium 106 mg
  • Cholesterol 4 mg
  • Saturated fat 1 g
  • Total carbohydrate 2 g


  • Iron 1
  • Folate 5
  • Calcium 3
  • Vitamin A 6
  • Vitamin C 8
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Gorgonzola-Stuffed Grilled Zucchini Rolls