Directions

• Preheat grill to high heat.
  Slice a strip lengthwise from the zucchini to expose the inside of the vegetable. Discard or reserve for another use. Cut the 2 ends from the zucchini to make straight edges. Cut the zucchini lengthwise into 1/2-inch strips. 
• Brush both sides of the zucchini pieces liberally with olive oil. Season well with kosher salt and freshly ground black pepper.
• Lay the zucchini pieces on the grill at a 45-degree angle (for more attractive grill marks). Cook until the zucchini is very tender, but not mushy, about 3 minutes per side, moving the pieces during cooking to ensure even browning.
• Remove zucchini from the grill. Set a wire cooling rack on top of a bowl to give the cooling rack extra clearance from the counter. Drape the zucchini pieces on the rack to cool. This method will stop the zucchini from steaming will cooling.
• In a pan, cook the bacon rashes for a few minutes.
• Place goat cheese in a medium bowl and stir it.
• Add a strip of bacon over the zucchini, spread a layer of the goat cheese mixture onto one side of each zucchini piece. Gently roll each piece of zucchini. Serve.