Ingredients

1 medium zucchini

1/3 cup goat or cream cheese, room temperature

2 tablespoons cream or milk

1 poblano pepper

1/2 red bell pepper diced

1 garlic cloves, minced with micro planer

1/4 cup fresh cilantro, leaves only, minced as well as 2 tablespoons roughly chopped leaves for garnish

2 tablespoons pine nuts

juice of 1 lime

1 tablespoon canola oil

salt and pepper to taste

Preparation

  1. Shave zucchini into thin strips with a mandolin set to the smallest setting. Set aside.
  2. Toast pine nuts in a small sauce pan until just golden, about 2 minutes.
  3. If using goat cheese, mix it with cream or milk to soften it. Use a fork to blend together until creamy. Set aside to come up to room temperature.
  4. If you have a gas stove, place poblano pepper directly over the flames to char skin. Place blackened pepper in a paper bag to sweat, about 5 minutes. Remove skin, stem and seeds from pepper. Slice into long thin strips and set aside.
  5. Cut bell pepper into a small dice and set aside.
  6. Mince cilantro and blend with goat or cream cheese. Add garlic, blend, and season with salt and pepper to taste.
  7. Lay zucchini out flat of a work surface. Spread cheese mixture over strips, taking care not to tear zucchini. Make sure to place a dollop of cheese at end of strip to act as glue.
  8. Place a strip of poblano down the center of the strip followed by 6-7 pinenuts. Continue to spread out cheese until it is used.
  9. Roll zucchini up into a spiral. Mix bell peppers, cilantro, lime juice and oil together in a small bowl. Add leftover pinenuts if have any, Season with salt and pepper and spoon a bit over the tops of rolls to garnish.