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.
S erve with a salad of mixed baby greens tossed in vinaigrette.
Yield approximately 24 rolls.