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
ZUCCHINI, PESTO AND GOAT CHEESE ROLL-UPS
These easy veggie roll-ups are the perfect light appetizer. Serve them as a vegetarian option as part of your appetizer spread.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 15
Number Of Ingredients 8
Steps:
- Line cookie sheet with paper towels. Cut 5 thin lengthwise strips, each 1/4 inch thick, from each zucchini. Brush both sides of strips with oil. Sprinkle with salt and pepper.
- Heat grill pan or grill over medium-high heat. Place zucchini on grill pan, and cook 4 to 5 minutes or until zucchini is softened. Turn, and cook 2 minutes longer. Transfer zucchini to pan. Cool 5 minutes.
- Place 1 teaspoon cheese onto end of each zucchini strip. Top cheese with 1/2 teaspoon of the pesto and 1 basil leaf. Roll up, and secure with toothpick. Refrigerate at least 30 minutes until completely chilled.
Nutrition Facts : Calories 40, Carbohydrate 1 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 1 g, TransFat 0 g
ZUCCHINI AND GOAT CHEESE PINWHEELS
Provided by Katie Lee Biegel
Categories appetizer
Time 30m
Yield 30 pinwheels
Number Of Ingredients 8
Steps:
- In a medium bowl, use a fork to mash the cream cheese and goat cheese. Mix in the sun-dried tomatoes, spinach, basil and garlic. Season with salt and pepper.
- To assemble the pinwheels, spread a heaping teaspoon of the cheese mixture on each zucchini slice. Starting at one end, roll the zucchini toward the other end. Place the pinwheels upright on a serving tray.
PESTO-GOAT CHEESE PINWHEELS
Steps:
- Spread the tortilla with the goat cheese and pesto. Roll up and slice into pinwheels.
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