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.
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