Zucchini Ribbon Rolls

Zucchini Ribbon Rolls
Eva Kolenko
Yields 8 Servings Cook Time 45 mins
AuthorElaine Johnson

These addictive snacks fly off the platter every time. The recipe calls for a block of cheese that’s bigger than needed so it’s easy to shave into ribbons.

Ingredients

 4 medium zucchini, ends trimmed
 3 oz block of parmesan cheese
 2 cups loosely packed baby spinach leaves
 ¼ cup store-bought tapenade
 2 tbsp extra-virgin olive oil
 Freshly ground pepper
Nutrition Facts

Serving Size 3 Rolls

Servings 8

Amount Per Serving
Calories 90Calories from Fat 62
% Daily Value *
Total Fat 7g11%
Saturated Fat 2.4g12%
Cholesterol 7.7mg3%
Sodium 298mg13%
Total Carbohydrate 2.4g1%
Dietary Fiber 0.5g2%
Protein 4.7g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

1

Using a handheld slicer such as a mandoline, thinly slice zucchini lengthwise. Choose the 24 widest slices and save the rest for salad. Using a vegetable peeler, make 24 parmesan shavings the size of the zucchini slices. Discard spinach stems, stack leaves, and cut into thin ribbons.

2

Lay 4 zucchini slices flat on a work surface. Smear each with 1/2 tsp. tapenade. Put a parmesan shaving on top; it’s okay if it breaks. Set a generous pinch of spinach at 1 end of each slice. Roll up from spinach end, close with toothpicks if you like, and set on a platter. Wipe off surface and make rest of rolls the same way.

3

To serve, drizzle rolls with olive oil and sprinkle with pepper.

MAKE AHEAD: Through step 2, chilled airtight up to 3 hours. Lift rolls and blot moisture on platter with paper towels to continue.

Ingredients

 4 medium zucchini, ends trimmed
 3 oz block of parmesan cheese
 2 cups loosely packed baby spinach leaves
 ¼ cup store-bought tapenade
 2 tbsp extra-virgin olive oil
 Freshly ground pepper

Directions

1

Using a handheld slicer such as a mandoline, thinly slice zucchini lengthwise. Choose the 24 widest slices and save the rest for salad. Using a vegetable peeler, make 24 parmesan shavings the size of the zucchini slices. Discard spinach stems, stack leaves, and cut into thin ribbons.

2

Lay 4 zucchini slices flat on a work surface. Smear each with 1/2 tsp. tapenade. Put a parmesan shaving on top; it’s okay if it breaks. Set a generous pinch of spinach at 1 end of each slice. Roll up from spinach end, close with toothpicks if you like, and set on a platter. Wipe off surface and make rest of rolls the same way.

3

To serve, drizzle rolls with olive oil and sprinkle with pepper.

MAKE AHEAD: Through step 2, chilled airtight up to 3 hours. Lift rolls and blot moisture on platter with paper towels to continue.

Zucchini Ribbon Rolls
IngredientsDirections

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