Labor Day Pesto Zucchini Roses
A beautiful and festive appetizer perfect for Labor Day. These zucchini roses combine crispy puff pastry, savory pesto, and melted mozzarella for a stunning summer bite.
Equipment
- Mandoline
- 12-cup muffin tin
- Baking Sheet
Ingredients
Zucchini Base
- 2 medium zucchini about 1 lb, sliced into 1/8" strips
- 1 tsp kosher salt
Pastry & Filling
- 1 pkg frozen puff pastry 17.3-oz, thawed
- 1/2 cup pesto store-bought or homemade
- 3/4 cup shredded mozzarella cheese
Instructions
- Line a baking sheet with paper towels. Lay the zucchini strips in a single layer and sprinkle evenly with salt. Let them sit for 15 minutes to draw out moisture, then pat them completely dry.
- Preheat your oven to 400°F. Lightly spray a standard 12-cup muffin tin with cooking spray.
- Roll out puff pastry into 10" x 9" rectangles. Cut each into 6 strips, approximately 1½" wide and 10" long.
- Spread 2 teaspoons of pesto onto each strip. Lay zucchini on top, sprinkle with 1 tablespoon of mozzarella, and roll into a coil to form a rose shape.
- Place roses cut-side up in the muffin tin. Refrigerate for 20–30 minutes until the pastry is cold.
- Bake for 25–30 minutes until golden brown and crisp. Cool in the tin for 5 minutes before serving.
Notes
Nutrition per serving: Calories: 332, Total Carbs: 25g, Net Carbs: 24g, Fats: 22g, Protein: 8g.
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