Easy Labor Day Pesto Zucchini Roses
A beautiful and delicious appetizer for your Labor Day gathering. These delicate zucchini roses combined with savory pesto and flaky puff pastry are sure to impress your guests!
Equipment
- 12-cup muffin tin
- Mandoline
Ingredients
Vegetables
- 2 medium zucchini about 1 lb., sliced lengthwise into 1/8" strips
- 1 tsp kosher salt
Pastry & Filling
- 17.3 oz frozen puff pastry thawed in the fridge overnight
- 1/2 cup pesto store-bought or homemade
- 3/4 cup shredded mozzarella cheese
- Nonstick cooking spray
Instructions
- Place zucchini strips in a single layer on a paper towel-lined baking sheet. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Pat dry thoroughly with more paper towels.
- Spray a 12-cup muffin tin with cooking spray. On a clean surface, roll one puff pastry sheet into a 10" x 9" rectangle. Cut horizontally into 6 strips (about 1.5" wide).
- Spread about 2 tsp. pesto on one strip. Lay zucchini strips on top, trimming to fit. Sprinkle with 1 tbsp. mozzarella. Roll tightly into a coil, tucking the end under. Place in the muffin tin cut-side up. Repeat with all strips and the second pastry sheet.
- Refrigerate the filled tin for 20–30 minutes until the pastry is firm.
- Preheat oven to 400°F. Bake for 25–30 minutes until golden and crispy. Let cool 5 minutes in the tin, then gently remove with a spatula. Serve warm.
Notes
Nutrition Information (per serving): Calories: 332, Total Carbs: 22g, Net Carbs: 21g, Fats: 24g, Protein: 8g.
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