Cheese in Provence is usually goat's milk, sometimes sheep's milk, but rarely cow's milk. Cut thin slices lengthwise, discarding the rounded side pieces. Blanch the slices in boiling water for 1 minute, a few at a time. Using tongs, immediately remove the slices and place them in a bowl of cold water. After 2 minutes, lift them gently out of the water and blot each slice dry with a paper towel or a clean dish cloth.
M ash the cheese in a bowl.
Blend in the chopped garlic and fresh herbs and season to taste with salt and pepper. P lace a generous teaspoon of the cheese filling on a zucchini slice and roll up. Arrange the rolls on a lightly oiled serving dish. Generously drizzle with olive oil and sprinkle with herbes de Provence. T he rolls taste best if left several hours or overnight to allow the flavors to develop.