Description
Delight in these elegant Pesto Zucchini Roses, a beautiful and tasty appetizer perfect for summer gatherings. Thinly sliced zucchini strips are seasoned and layered on buttery puff pastry with vibrant pesto and mozzarella cheese, then rolled into delicate rose shapes and baked until golden and crispy. This recipe transforms simple ingredients into an impressive, fresh, and savory treat.
Ingredients
Scale
Zucchini Preparation
- 2 medium zucchini (about 1 lb.), sliced lengthwise into ⅛” strips (preferably with a mandoline)
- 1 tsp. kosher salt
Pastry and Filling
- Nonstick cooking spray
- 1 (17.3-oz.) pkg. frozen puff pastry, thawed in refrigerator overnight
- 1/2 cup store-bought or homemade pesto, divided
- 3/4 cup shredded mozzarella cheese, divided
Instructions
- Prepare Zucchini: On a baking sheet lined with paper towels, arrange zucchini strips in a single layer and sprinkle with kosher salt. Let them sit for 15 minutes to release excess moisture. Blot dry with additional paper towels until the zucchini strips feel dry to the touch.
- Prepare Muffin Tin and Puff Pastry: Spray a standard 12-cup muffin tin with nonstick cooking spray. On a clean surface, roll out one sheet of the thawed puff pastry to roughly a 10-inch by 9-inch rectangle. Slice this rectangle horizontally into six strips approximately 1½ inches wide and 10 inches long.
- Assemble Zucchini Roses: Spread about 2 teaspoons of pesto evenly along one strip of puff pastry. Layer zucchini strips over the pesto, trimming and adjusting strips to fit the length of the pastry. Sprinkle 1 tablespoon of shredded mozzarella cheese over the zucchini. Tightly roll up the strip into a coil, optionally coiling one long side slightly to shape a budding rose. Place the coil in a muffin cup with the cut side up. Repeat this process for all strips and then for the second sheet of puff pastry.
- Chill the Roses: Refrigerate the muffin tin with the assembled zucchini roses for 20 to 30 minutes, allowing the pastry to chill and maintain shape during baking.
- Bake: Preheat the oven to 400°F (204°C). Bake the zucchini roses in the muffin tin for 25 to 30 minutes until they are crisp and a deep golden brown all over. Some oil may leak into the bottom of the cups, which is normal.
- Cool and Serve: Let the roses cool in the tin for 5 minutes. Carefully remove them using an offset spatula or butter knife. Transfer to a serving platter and serve warm.
Notes
- Use a mandoline to ensure uniform zucchini slices for best presentation and even cooking.
- Allow zucchini to dry thoroughly to avoid soggy pastry.
- Chilling the assembled roses before baking helps them hold their shape.
- This recipe yields 12 elegant appetizer-sized servings.
- Leftovers can be refrigerated and reheated gently in the oven to maintain crispness.
- Feel free to use homemade pesto for a fresher flavor or adjust cheese types as preferred.
Nutrition
- Serving Size: 1 zucchini rose
- Calories: 332
- Sugar: 1 g
- Sodium: 334 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 15 mg
