Zucchini Rolls with Gorgonzola

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	7 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 1)

Ingredients

600 g zucchini, medium-sized
200 g Goronzola, firmer
olive oil
some herbs - twigs, various (e.g. rosemary, thyme)
3 clove (s) garlic, finely chopped

Instructions

Wash the zucchini and cut lengthways into thin, approx. 3 mm thick slices (preferably with the machine). Cut the firm Gorgonzola into cubes that are not quite the width of the zucchini slices.
Grill the zucchini slices with a little oil (also works in the grill pan) and let them cool on kitchen paper. Then roll the cheese in it and seal it with a toothpick.
Put the rolls with the herbs and garlic in a large mason jar and fill up with olive oil. It is important that the oil is above the rolls. Put the lid on and you`re done! Let it steep for 1 week and then enjoy.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.