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Zucchini & Yellow Squash Rosettes
Zucchini & Yellow Squash Rosettes
- Total Time: 15 minutes
- Yield: 40–50 Rosettes 1x
- Diet: Vegetarian
Description
Zucchini and Yellow Squash Rosettes are a recipe that’s as beautiful as they are delicious. Packed with tangy goat cheese, sweet cranberries and crunchy pine nuts. This appetizer is perfect for impressing guests or adding elegance to any meal. This recipe was created for the Park Union Farmer’s Market.
Ingredients
Units
Scale
- 1 Medium Zucchini
- 1 Medium Yellow Squash
- 2 oz Goat Cheese
- 1/2 tsp Lemon Zest
- 1/2 tbsp Lemon Juice
- 1/4 cup Dried Cranberries
- 1/4 cup Pine Nuts
Instructions
- Trim the ends of the zucchini and squash. Then, using a vegetable peeler, peel long ribbons of both the zucchini and squash.
- Mix the goal cheese filling. Using a microplane zester, zest and juice the lemon. In a small mixing bowl combine the goat cheese, lemon zest and lemon juice, Mix together with a fork to fully incorporate.
- Toast the pine nuts. Place the pine nuts into a dry skillet, in a single layer. Turn the heat to medium-low and toast for 2-3 minutes, continually stirring or tossing the skillet to
- Place the zucchini and squash ribbons onto a cutting board or work surface. Using a butter knife or small spatula, spread 1/2 to 1 tsp of goat cheese mixture onto each ribbon. Top the goat cheese with a few cranberries and pine nuts. Roll up. Continue until all the ribbons have been filled. Enjoy!
- Prep Time: 15 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3
- Calories: 32
- Sugar: 2g
- Sodium: 12mg
- Fat: 2g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 2mg
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