ZUCCHINI, PESTO AND GOAT CHEESE ROLL-UPS
These easy veggie roll-ups are the perfect light appetizer. Serve them as a vegetarian option as part of your appetizer spread.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 15
Number Of Ingredients 8
Steps:
- Line cookie sheet with paper towels. Cut 5 thin lengthwise strips, each 1/4 inch thick, from each zucchini. Brush both sides of strips with oil. Sprinkle with salt and pepper.
- Heat grill pan or grill over medium-high heat. Place zucchini on grill pan, and cook 4 to 5 minutes or until zucchini is softened. Turn, and cook 2 minutes longer. Transfer zucchini to pan. Cool 5 minutes.
- Place 1 teaspoon cheese onto end of each zucchini strip. Top cheese with 1/2 teaspoon of the pesto and 1 basil leaf. Roll up, and secure with toothpick. Refrigerate at least 30 minutes until completely chilled.
Nutrition Facts : Calories 40, Carbohydrate 1 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 1 g, TransFat 0 g
ZUCCHINI AND GOAT CHEESE PINWHEELS
Provided by Katie Lee Biegel
Categories appetizer
Time 30m
Yield 30 pinwheels
Number Of Ingredients 8
Steps:
- In a medium bowl, use a fork to mash the cream cheese and goat cheese. Mix in the sun-dried tomatoes, spinach, basil and garlic. Season with salt and pepper.
- To assemble the pinwheels, spread a heaping teaspoon of the cheese mixture on each zucchini slice. Starting at one end, roll the zucchini toward the other end. Place the pinwheels upright on a serving tray.
ZUCCHINI RIBBONS WITH GOAT CHEESE
I came up with this summer side dish when we discovered a couple of very large zucchini hiding in the garden. I sometimes add some cooked chicken to make a nice one-pan entree. If you don't like goat cheese, try subbing feta or a good Parmesan.
Provided by SweetBasil
Categories Side Dish Vegetables Squash Zucchini
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil and butter in a large skillet over medium heat until the butter melts; cook and stir the shallot until softened, about 5 minutes. Stir in the garlic and red pepper flakes; cook and stir until the garlic softens and releases its fragrance, about 3 more minutes. Pour in the chicken broth and zucchini ribbons, and cook, lightly stirring, until the chicken broth has come to a boil and the zucchini strips are cooked through but not mushy, about 4 minutes. Remove from the heat, season with salt and pepper to taste, and sprinkle with finely sliced basil leaves and crumbled goat cheese.
Nutrition Facts : Calories 155.2 calories, Carbohydrate 8 g, Cholesterol 21.6 mg, Fat 11.9 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 6 g, Sodium 109.3 mg, Sugar 3.6 g
ZUCCHINI GRATIN (GOAT CHEESE)
This makes a tasty side dish that won't overpower your main dish, and is attractive as well. I always peel my zucchini first, but I'll leave that up to your personal preference. I also use the slightly aged goat cheese, not the really soft one. Preparation time does not include cooling time for the zucchini mixture.
Provided by FlemishMinx
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 400 °F, and coat a 1-quart shallow baking or casserole dish with non-stick spray.
- Place the shredded zucchini in a bowl and add salt to taste, mixing well.
- This will be a seasoning as well as an agent to draw out moisture.
- Let stand for 5 minutes, then drain the water that has collected at the bottom of the bowl.
- Heat 1 TBS olive oil over medium heat in a large non-stick skillet.
- Add the zucchini and black pepper to taste, and cook for approximately 10 minutes or until all the moisture has evaporated.
- If this goes well beyond 10 minutes, you may drain the zucchini and return to the skillet, but you really do want to get rid of all the moisture.
- Add the garlic, mix well and cook 5 minutes more, stirring as needed.
- Stir in the parsley and basil, and remove from heat.
- Allow the mixture to cool to room temperature.
- Beat the eggs and goat cheese together in a bowl.
- This may be done with a whisk, but do try to break the cheese down into small bits and incorporate well with the eggs.
- Stir the cooled zucchini into the egg mixture, then spoon into the baking dish.
- Top with bread crumbs and drizzle the remaining TBS olive oil over the top.
- Bake until golden brown, approximately 20 to 30 minutes.
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