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1. Shave zucchini into thin strips with a mandolin set to the smallest setting. Set aside.
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2. Toast pine nuts in a small sauce pan until just golden, about 2 minutes.
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3. If using goat cheese, mix it with cream or milk to soften it. Use a fork to blend together until creamy. Set aside to come up to room temperature.
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4. If you have a gas stove, place poblano pepper directly over the flames to char skin. Place blackened pepper in a paper bag to sweat, about 5 minutes. Remove skin, stem and seeds from pepper. Slice into long thin strips and set aside.
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5. Cut bell pepper into a small dice and set aside.
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6. Mince cilantro and blend with goat or cream cheese. Add garlic, blend, and season with salt and pepper to taste.
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7. Lay zucchini out flat of a work surface. Spread cheese mixture over strips, taking care not to tear zucchini. Make sure to place a dollop of cheese at end of strip to act as glue.
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8. Place a strip of poblano down the center of the strip followed by 6-7 pinenuts. Continue to spread out cheese until it is used.
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9. Roll zucchini up into a spiral. Mix bell peppers, cilantro, lime juice and oil together in a small bowl. Add leftover pinenuts if have any, Season with salt and pepper and spoon a bit over the tops of rolls to garnish.
