Chef Loretta Paganini

I served these delicious zucchini rolls at a party in Cleveland to benefit the children’s hospital. They were such a great hit that guests kept asking for more. Easy and delicious to make, they are a winning combination for any get-together. Serves eight. (Chef tip: Use a mandolin to slice the zucchini lengthwise.

3 zucchini, trimmed and thinly sliced, lengthwise

Smoked salmon, sliced lengthwise into long strips

1 cup cream cheese, room temperature

1 cup goat cheese, room temperature

1/4 cup freshly grated parmesan cheese

1/4 cup mixed herbs, chopped (chives, parsley, dill)

1/2 teaspoon sea salt

1/2 teaspoon freshly ground white pepper

Extra chives, for tying

Bring a small pot of water to a boil. Quickly blanch chives, one for each piece of zucchini, until they are soft and pliable. Place in ice water bath. In the bowl of a stand mixer, with the paddle attachment, whip together the herbs, cream cheese, goat cheese, parmesan cheese, salt and pepper. Set aside.

Preheat oven to 350F. Arrange zucchini in a single layer, on baking pans lined with parchment paper. Lightly season with salt and pepper. Roast zucchini until just softened, about 5-7 minutes.

Once just cool enough to touch, spread cheese mixture over zucchini pieces, top with a salmon slice and roll up tight. Tie each roll with a blanched chive to secure. Place back in the oven and bake until heated through, about 5-7 more minutes. Can be served warm or at room temperature.