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Zucchini Ricotta Pinwheels are a delightful dish that perfectly balances health and flavor, making them an ideal choice for both appetizers and main courses. The combination of fresh zucchini and creamy ricotta cheese creates a beautiful, visually appealing dish that is not only satisfying but also packed with nutrients. This vegetarian recipe showcases the versatility of zucchini, a summer squash that is often overlooked but deserves a prominent place in your kitchen.

Zucchini Ricotta Pinwheels

Discover the delightful world of Zucchini Ricotta Pinwheels, a healthy and flavorful appetizer perfect for any occasion. Made with fresh zucchini and creamy ricotta, these pinwheels are not only visually appealing but also packed with nutrients. The combination of rich cheeses and fresh herbs creates an irresistible flavor explosion, while a tangy marinara sauce enhances the dish's charm. Enjoy this versatile and satisfying recipe that's ideal for both appetizers and light main courses. Embrace the joy of cooking with fresh ingredients and explore endless variations to tailor this dish to your taste!
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Ingredients
  

2 medium zucchinis

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1 large egg

1 tsp dried oregano

1 tsp garlic powder

Salt and pepper to taste

2 tbsp olive oil

1/4 cup fresh basil, chopped (optional)

1/2 cup marinara sauce (for dipping)

Instructions
 

Prep the Zucchini: Using a vegetable peeler or mandoline, slice the zucchinis lengthwise into thin strips (about 1/8 inch thick). Lay them on a clean kitchen towel and sprinkle with salt. Let them sit for about 15 minutes to draw out excess moisture, then pat dry.

    Make the Filling: In a large bowl, combine the ricotta cheese, grated Parmesan cheese, shredded mozzarella cheese, egg, oregano, garlic powder, salt, and pepper. Mix until the ingredients are well combined and creamy.

      Assemble the Pinwheels: Preheat your oven to 400°F (200°C). Take one zucchini strip and lay it flat on a cutting board. Spoon a thin layer of the ricotta mixture (about 1-2 tablespoons) onto one end of the strip, then carefully roll the zucchini over the filling to form a pinwheel on itself. Place the pinwheel seam-side down on a baking sheet lined with parchment paper. Repeat this process with the remaining zucchini strips and filling.

        Bake the Pinwheels: Drizzle the olive oil over the assembled pinwheels and lightly season with salt and pepper. Bake in the preheated oven for 20 minutes or until the zucchini is tender and the cheese is bubbly.

          Serve: Remove the pinwheels from the oven and allow them to cool for a few minutes. Optionally, garnish with chopped fresh basil. Serve warm with marinara sauce on the side for dipping.

            Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings