1. Slice the zucchini into long ribbons with a vegetable peeler. Zest and juice the lemon.
2. Using an immersion blender or mini food processor, puree 1/2 cup of the basil, 3 tbsp lemon juice and oil. Season with pepper. Heat a grill pan. In batches, brush the zucchini with the lemon-basil oil and grill for 3 min.
3. Cut the mozzarella and goat cheese into 10 pieces each. Roughly slice the remaining basil. Divide the cheese and basil evenly among the zucchini ribbons. Roll up and secure with toothpicks.
4. Put all the rolls on a serving dish, sprinkle with the remaining lemon-basil oil, lemon zest and freshly ground pepper. Serve immediately.
72 calories, 6g fat, 2g saturated fat, 9mg cholesterol, 66mg sodium, 1g carbohydrate, 0g fiber, 1g sugars, 3g protein