SEPTEMBER NORMAN / SEPTEMBER'S RESTAURANT
3 medium zucchini, ends removed
2 T Olive oil
Salt (preferably Kosher)
4 oz goat cheese, room temperature
2 T oil-packed sundried tomatoes, drained and finely chopped
3/4 t fresh thyme, stems removed, finely chopped
2 T Parmesan cheese, grated (plus additional for garnish if desired)
Heat grill or grill pan over medium-high heat.
Trim the zucchini a little off of each of the long sides to even out their shape if necessary and discard trimmings.
Using a mandoline, cut the zucchini into thin lengthwise strips (you can do this by hand if a mandoline is not available), about ¼ inch thick. Place strips in a large bowl and drizzle with olive oil and salt (to taste), toss well.
Put the slices on the grill and grill until well browned and limp. Do not overcook. Place the grilled zucchini strips on a cooling rack to prevent them from steaming (cooking further) and becoming mushy. Let cool. (This can be done ahead and zucchini can be kept at room temperature for a few hours - refrigerate them if done a day ahead).
In a bowl, combine the goat cheese, sundried tomatoes, thyme, parmesan, 1-1/2 teaspoons olive oil and ¼ teaspoon salt.
Assembly: Lay zucchini on flat working surface and place 1 heaping teaspoon of the filling on one end. Roll up the zucchini (not too tightly) and place on serving platter or baking sheet. Refrigerate if not being used within an hour. Bring to room temperature before serving or heating. Can be served at room temperature or heated briefly in a 350 degree oven just until warm, about 3-4 minutes. Sprinkle with additional Parmesan cheese if desired.
Makes 1-1/2 dozen