(The ad below will not display on your printed page)
Basil-Parmesan Zucchini Roll-Ups
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.”
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
1Using 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.
2Combine 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.