1. In a medium bowl, combine room-temperature goat cheese, harissa paste, fresh mint, lime juice, zest, and olive oil. Season with salt and pepper.
2. Using a mandolin, carefully slice the zucchini lengthwise into 1/8-inch slices. Set aside on a large rimmed baking sheet.
3. Lightly drizzle the zucchini slices with extra virgin olive oil and season with salt and pepper. Toss gently to coat.
4. Preheat a grill pan over medium heat (approximately 350°F (177°C)). Add zucchini slices in batches, grilling until browned on each side. Avoid overcrowding the pan. Carefully remove and set aside on a large plate or clean baking sheet.

Assembling

1. Lay each zucchini slice on a work surface and spread a thin layer of the goat cheese mixture evenly onto each slice. Roll up each slice and set aside.
2. Repeat with the remaining zucchini slices.
3. Lightly drizzle a serving platter with vinaigrette (optional), top with zucchini rolls, and serve at room temperature.