Prep 30 mins
Cook 5 mins
This recipe is from Gourmet magazine January 1990's "Finger Food Super Bowl Sunday Buffet" menu. I have not tried this yet, but I have lost a 10 year battle to keep all of my Gourmet back issues. I am posting the interesting recipes on Zaar.
- 3 zucchini, scrubbed
- 2 cups parsley sprigs
- 2 garlic cloves
- 2⁄3 cup walnuts
- 3 tablespoons parmesan cheese, freshly grated
- Using a mandoline or similar slicing device, sut the zucchini lengthwise into 1/8 inch slices. Arrange the slices on a steamer rack, set over simmering water and steam them, covered, for 3 to 5 minutes, or until just tender. (The zucchini slices should be barely flexible enough to roll. They will soften more as they cool.).
- In a food processor puree the parsley, garlic, walnuts, 2 tbsp of the Parmesan cheese and salt to taste until the mixture is smooth. Arrange the zucchini slices on a work surface and dot each slice along its length with a heaping teaspoon of the puree. Smooth the puree to an even layer on each slice.
- Roll up each slice jelly- roll fashion and fasten the spirals with wooden picks.
- Arrange the spirals in a shallow baking dish, sprinkle with the remaining 1 teaspoons Parmesan cheese. ( You can make these several hours in advance to this point).
- Bake the spirals in the upper third of a preheated 425 F oven for 5 minutes or until the cheese is melted and the spirals are heated through.
Tasty but way more work than I generally am willing to undertake---especially for a side dish. I might do it for guests. A suggestion though: please indicate that the 2 cups parsley sprigs should NOT be "packed." My puree was much too thick, since I assumed "packed" parsley. These are beautiful, though.
5 Stars! This tasted heavenly, even my zucchini-hating DH said so. For everyday eating, zucchini can be cut in rounds and spread on lightly greased baking dish, with topping sprinkled on top, and finished with remaining parmesan cheese. Made for PAC Spring 2008.