Description
These zucchini roll ups combine summer's best flavors – pesto, tomatoes, and goat cheese – for a healthy, bite-sized appetizer.
Ingredients
Scale
- 2 medium zucchinis
- 12-18 cherry tomatoes
- 1 cup spinach
- 4 ounces chèvre goat cheese
- 2 Tablespoons pesto*
- 2 Tablespoons lemon juice
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup marinara sauce
- red pepper flakes – optional
Instructions
- 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.)
Notes
*We used store-bought pesto from Trader Joe's for this recipe.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Appetizer
Nutrition
- Calories: 68
- Sugar: 2 g
- Sodium: 246.6 mg
- Fat: 5.1 g
- Saturated Fat: 1.4 g
- Unsaturated Fat: 3.7 g
- Trans Fat: 0 g
- Carbohydrates: 3.1 g
- Fiber: 0.9 g
- Protein: 3 g
- Cholesterol: 5.4 mg