Ingredients for about 8-10 rolls
1 large or 2 small zucchini
40 g of goat cheese roll
a bunch of fresh baby spinach
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.