Directions:
- Wash the zucchinis thoroughly and pat dry. Using a mandoline or sharp knife, slice lengthwise into thin strips (~2–3 mm).
- Lightly season zucchini slices with salt and black pepper. If desired, brush lightly with olive oil to enhance roasting or grilling.
- Preheat oven to 180°C (350°F) if baking; or prepare a large tray if serving raw.
- In a medium bowl, combine cream cheese, parsley, basil, garlic, roasted peppers, smoked salmon (if using), lemon juice, salt, and pepper. Mix until smooth and well incorporated.
- Lay zucchini slices flat on a cutting board. Spoon about 1–2 teaspoons of filling at one end of each slice.
- Carefully roll the zucchini slices around the filling, tucking in the edges to form neat rolls. Secure with a toothpick if needed.
- If baking, place rolls on a parchment-lined baking tray and bake 10–12 minutes until zucchini is tender but still firm. The filling should be slightly warmed.
- For a raw version, simply arrange the rolls on a serving platter and chill 15–20 minutes before serving.
- Optionally, sprinkle with lemon zest, chopped herbs, or a bit of Parmesan/feta before serving.
- Serve immediately, while fresh and vibrant, or keep chilled for up to a couple of hours for a party platter.
Recipe Details:
- Prep Time: 15–20 min
- Cook Time: 10–12 min (if baking)
- Total Time: 25–35 min
- Servings: 4–6
- Difficulty: Easy
Variations & Substitutions:
- Use goat cheese, ricotta, or feta in place of cream cheese for a different flavor.
- Add finely chopped nuts (walnuts or pine nuts) for extra texture.
- Substitute smoked salmon with roasted mushrooms or sun-dried tomatoes for a vegetarian option.
- Grill zucchini slices instead of baking for a smoky flavor.
Serving Suggestions:
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