Basil-Parmesan Zucchini Rolls
INGREDIENTS
3 large zucchini, trimmed ¾ cup reduced-fat cream cheese (6 1/2 ounces), softened ½ cup coarsely torn fresh basil 1 (4 ounce) jar diced pimiento peppers, drained ⅓ cup finely grated Parmesan cheese 1 small clove garlic, grated 1 ½ teaspoons Italian seasoning ½ teaspoon ground pepper
Method
Using a vegetable peeler, slice zucchini into very thin strips (about 1/16 inch) that run the full length and width (see Tip). Repeat to get 30 strips. (Reserve remaining zucchini for another use.) Lay the strips in a single layer on a clean work surface. Combine cream cheese, basil, pimientos, Parmesan, garlic, Italian seasoning, and pepper in a medium bowl. Spread 2 teaspoons of the mixture over each zucchini strip. Roll up the strips. Secure with cocktail picks, if needed.
Tips
To ensure zucchini strips are a uniform width and length, shave off several strips from one side and reserve for another use. Shave about 5 strips that are the full length and width of the zucchini, then flip it over and start in from the other side. .
You will have leftover zucchini after shaving the ribbons; dice or slice the leftovers and use them in salads, omelets, or pasta. Read in full here
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