Preheat oven to 400 degrees. Using a mandolin or something similar, finely slice the zucchini to about 1/8-inch thickness. Whichever method you use, make sure the zucchini are thin enough to bend without breaking.

In a small bowl mix together the herb goat cheese, cream cheese, and lemon juice.

Roll out the puff pastry into a rectangle, slightly larger than its original size.

Cut the dough into four strips lengthwise, and then once down the middle. You'll do this with both sheets of dough.

Spread a little less than one tablespoon of the cheese mixture along each strip. Take the zucchini slices and place them on each strip so that half of each slice is sticking out above the top of the pastry.

Starting from one end, gently roll each pastry strip up.

Place each roll into a muffin tin lined with foil wrappers, and gently press down on each roll.

Brush each roll with an egg wash (1 beaten egg, 1 T water mixed together). Bake at 400 for 25 - 30 minutes.