Rollitos de calabacín rellenos de espinacas y queso de cabra (Zucchini rolls stuffed with spinach and goat cheese)

Ingredients for about 8-10 rolls
1 large or 2 small zucchini
40 g of goat cheese roll
a bunch of fresh baby spinach
fresh basil
lemon juice
olive oil
black pepper

Wash and dry the zucchini. Cut the ends. Cut lengthwise into longitudinal pieces, no more than half a centimeter thick. Spread on both sides with olive oil. 

Heat a griddle or grill and cook the zucchini until tender, about 5 minutes per side. Add salt, pepper and thyme. Have the goat cheese in a bowl, crush with a fork and mix with a little lemon juice and black pepper.

Place a tablespoon of goat cheese on one end of each piece of zucchini. Then put some spinach leaves and fresh basil to taste. Add salt and pepper lightly and add a few extra drops of lemon juice. Roll up and continue with the rest of the zucchini. Cross the roll with stick if necessary.

Make it spicy adding some chillie flakes to the creamy cheese.