Recipe Image

Basil-Parmesan Zucchini Roll-Ups

  • 30 m
  • 30 m
Laura Marzen, R.D., L.D.
“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.”

Ingredients

    • 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

Directions

  • 1 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.
  • 2 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.
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