Preparation

Step 1 out of 10

Make the Potatoes:

Step 2 out of 10

Preheat the oven to 400°F.

Step 3 out of 10

Place the Little potatoes on a baking sheet, and toss with the olive oil, paprika, rosemary and salt.

Step 4 out of 10

Bake until fork tender, about 30 minutes, stirring halfway through.

Step 5 out of 10

Make the Rolls:

Step 6 out of 10

Preheat the grill to medium-high heat. Alternatively, set a grill pan over medium-high heat.

Step 7 out of 10

Slice a strip lengthwise from zucchini to expose the inside of the vegetable. Discard or save for another use. Cut the two ends from the zucchini, and discard. Cut the zucchini lengthwise into half-inch strips.

Step 8 out of 10

Lightly brush both sides of the zucchini pieces with olive oil, and sprinkle with paprika and salt.

Step 9 out of 10

Grill the zucchini until tender enough to roll, but not mushy, 2 to 3 minutes per side.

Step 10 out of 10

Spread one teaspoon of goat cheese on each zucchini slice. Place a potato at one end of each slice. Roll the potato up in the zucchini. Serve immediately.