| 3 | small zucchini (about ½ pound each), cut lengthwise into ¼-inch-thick slices |
| 1 | tablespoon olive oil |
| ⅛ | teaspoon salt, plus more to taste |
| 1/16 | teaspoon of freshly ground black pepper, plus more to taste |
| 1½ | ounces fresh goat cheese |
| 1 | tablespoon chopped fresh parsley |
| ½ | teaspoon fresh lemon juice |
| 2 | ounces bagged baby spinach (2 cups lightly packed) |
| ⅓ | cup basil leaves |
1. Preheat grill or grill pan to medium.
2. Discard the outermost slices of zucchini; brush the rest with oil on both sides. Sprinkle the zucchini slices with salt and pepper. Grill until tender, about 4 minutes per side. You can prepare the zucchini a day ahead and store it in an airtight container in the refrigerator.
3. In a small bowl, combine the goat cheese, parsley, and lemon juice, mashing together with a fork.
4. Put ½ teaspoon of the cheese mixture about ½ inch from the end of a zucchini slice. Top with a few spinach leaves and a small (or half of a large) basil leaf. Roll up and place seam side down on a platter. Repeat with remaining zucchini slices. You can make these up to a day in advance; store in an airtight container in the refrigerator.