Pesto Zucchini Roses
A beautiful and delicious appetizer featuring delicate zucchini ribbons rolled with aromatic pesto and gooey mozzarella in flaky puff pastry.
Equipment
- Mandoline
- 12-cup muffin tin
Ingredients
Produce
- 2 medium zucchini sliced lengthwise into 1/8 inch strips
Pantry
- 1 tsp kosher salt
- Nonstick cooking spray
- 1 pkg frozen puff pastry 17.3 oz, thawed
- 1/2 cup pesto
- 3/4 cup shredded mozzarella cheese
Instructions
- Line a baking sheet with paper towels. Arrange zucchini strips in a single layer and sprinkle with salt. Let sit 15 minutes to draw out moisture, then blot completely dry with more paper towels.
- Spray a 12-cup muffin tin with cooking spray. On a clean surface, roll out one puff pastry sheet to a 10" x 9" rectangle. Cut horizontally into 6 strips, each about 1 1/2" wide and 10" long.
- Spread about 2 teaspoons of pesto on one strip. Layer zucchini strips on top (trim to fit), sprinkle with 1 tablespoon mozzarella, then roll tightly into a coil. Place cut-side up in the muffin tin. Repeat with remaining strips, then repeat the whole process with the second puff pastry sheet.
- Refrigerate the filled tin for 20–30 minutes until the roses are cold and firm.
- Preheat oven to 400°F. Bake until golden brown and crisp, 25–30 minutes. Let cool in the tin for 5 minutes, then gently remove with a spatula. Serve warm.
Notes
Nutrition Information per serving:
Calories: 332, Total Carbs: 23g, Net Carbs: 21g, Fats: 22g, Protein: 11g
Calories: 332, Total Carbs: 23g, Net Carbs: 21g, Fats: 22g, Protein: 11g
