BAKED ZUCCHINI ROLL UPS WITH PESTO GOAT CHEESE
These zucchini roll ups combine summer's best flavors - pesto, tomatoes, and goat cheese - for a healthy, bite-sized appetizer.
Provided by Jordan Cord
Categories Appetizer
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Chop the ends off the zucchini. Use a mandolin or a sharp knife to slice to zucchini lengthwise into +/- 1/3" thick slices.
- In a small bowl, mix together the goat cheese, pesto, lemon juice, salt and pepper. Use a fork to stir until well-combined.
- One at a time, lay out the zucchini slices and spread the goat cheese mixture evenly across them. Just a thin layer!
- Lay spinach over top of the goat cheese, then place a cherry tomato at one end and being rolling.
- Once you finish rolling each pinwheel, place them on a skewer or use a toothpick to keep them in tact.
- Preheat the oven to 350º. Line a baking sheet with aluminum foil. Spread marinara sauce on the foil - and add a sprinkle of red pepper flakes if desired! ;) Then place the pinwheels on the marinara sauce and move the baking sheet into the oven.
- Bake for 20 minutes, until goat cheese begins to melt and some of the zucchini is browning.
- Allow to cool, then garnish with fresh basil! (If you garnish with basil while the roll ups are still hot, the basil will brown and look burnt.)
Nutrition Facts : Calories 68 calories, Sugar 2 g, Sodium 246.6 mg, Fat 5.1 g, SaturatedFat 1.4 g, UnsaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 3.1 g, Fiber 0.9 g, Protein 3 g, Cholesterol 5.4 mg
PESTO-GOAT CHEESE PINWHEELS
Steps:
- Spread the tortilla with the goat cheese and pesto. Roll up and slice into pinwheels.
GRILLED ZUCCHINI ROLLS WITH HERBS AND CHEESE
Steps:
- Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
- In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.
- Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.
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