Imagine biting into a delicate, vibrant roll that bursts with Mediterranean flavors - crisp zucchini ribbons embracing rich tapenade, fresh spinach, and nutty Parmesan cheese. These elegant Zucchini Ribbon Rolls are not just a recipe; they're a culinary experience that will elevate your entertaining skills and impress even the most discerning food lovers. Perfect for summer gatherings or a sophisticated light lunch, these rolls are about to become your new go-to recipe that looks like it came straight from a gourmet restaurant kitchen.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 2 large zucchinis
- 1/2 cup tapenade
- 1 cup fresh spinach
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Wash the zucchinis thoroughly and trim off the ends. Using a mandoline slicer or a sharp vegetable peeler, carefully slice the zucchinis lengthwise into thin, uniform ribbons about 1/8 inch thick.
- Lay the zucchini ribbons flat on a clean kitchen towel or paper towels. Lightly salt the ribbons and let them rest for 5-10 minutes to draw out excess moisture. Pat dry with clean towels to remove moisture and salt.
- Prepare your work surface with a clean cutting board. Spread each zucchini ribbon with a thin layer of tapenade, leaving a small border around the edges.
- Place a few fresh spinach leaves on top of the tapenade, ensuring they are evenly distributed across the zucchini ribbon.
- Sprinkle a light layer of grated Parmesan cheese over the spinach leaves.
- Carefully roll each zucchini ribbon from one end to the other, creating a compact spiral. Place the rolls seam-side down on a serving platter.
- Lightly drizzle the rolls with olive oil and season with freshly ground black pepper.
- If desired, you can briefly warm the rolls in a preheated oven at 350°F (175°C) for 2-3 minutes to slightly soften the zucchini and melt the cheese.
- Garnish with additional Parmesan cheese and fresh spinach leaves before serving. Serve immediately as an appetizer or light lunch.
Tips
- Use a mandoline or sharp vegetable peeler for uniform, thin zucchini ribbons to ensure even rolling and cooking.
- Always salt and pat dry zucchini ribbons to prevent excess moisture, which can make your rolls soggy.
- Choose a high-quality tapenade for maximum flavor impact.
- For best presentation, use fresh, crisp spinach leaves.
- If you don't have a mandoline, use a sharp chef's knife and take your time slicing zucchini evenly.
- Serve immediately after preparation to maintain the optimal texture and temperature.
- For a vegan version, substitute Parmesan with nutritional yeast or vegan cheese.
- Experiment with different tapenades like olive, sun-dried tomato, or herb-infused varieties.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 6g
Protein: 8g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 12mg
