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Basil-Parmesan Zucchini Roll-Ups
Basil-Parmesan Zucchini Roll-Ups
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From: Diabetic Living Magazine, Winter 2019
With a little time and a clever technique, zucchini and cream cheese are transformed into a playful and easy party snack. You will have leftover zucchini after shaving the ribbons; dice or slice the leftovers and use them in salads, omelets, or pasta.
- By: Laura Marzen, R.D., L.D.
Ingredients 10 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
- 3 large zucchini, trimmed
- ¾ cup reduced-fat cream cheese (6½ ounces), softened
- ½ cup coarsely torn fresh basil
- 1 (4 ounce) jar diced pimiento peppers, drained
- ⅓ cup finely grated Parmesan cheese
- 1 small clove garlic, grated
- 1½ teaspoons Italian seasoning
- ½ teaspoon ground pepper
Preparation
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Prep
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Ready In
- Using a vegetable peeler, slice zucchini into very thin strips (about 1/16 inch) that run the full length and width (see Tip). Repeat to get 30 strips. (Reserve remaining zucchini for another use.) Lay the strips in a single layer on a clean work surface.
- Combine cream cheese, basil, pimientos, Parmesan, garlic, Italian seasoning, and pepper in a medium bowl. Spread 2 teaspoons of the mixture over each zucchini strip. Roll up the strips. Secure with cocktail picks, if needed.
- Tip: To ensure zucchini strips are a uniform width and length, shave off several strips from one side and reserve for another use. Shave about 5 strips that are the full length and width of the zucchini, then flip it over and start in from the other side.
- Serving size: 3 roll-ups
- Per serving: 77 calories; 5 g fat(3 g sat); 1 g fiber; 5 g carbohydrates; 4 g protein; 26 mcg folate; 6 mg cholesterol; 3 g sugars; 760 IU vitamin A; 27 mg vitamin C; 67 mg calcium; 1 mg iron; 132 mg sodium; 308 mg potassium
- Nutrition Bonus: Vitamin C (45% daily value)
- Carbohydrate Servings: ½
