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Trim the ends from the zucchini and cut each lengthwise into 2-mm thick slices. Discard the end slices. Blanch the zucchini slices for 30 seconds in salted, boiling water. Chill in an ice bath and drain on absorbent paper.
Using a small spatula, spread a thin layer of the cheese mixture on each slice of zucchini. Roll each slice up and fix the loose end in place with a wooden toothpick.
Prep time 
