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To ensure your Zucchini Ricotta Pinwheels are bursting with flavor, careful seasoning is essential. Start with the basics: salt and pepper. Season the ricotta cheese with a pinch of salt to enhance its creaminess and add freshly cracked black pepper for an aromatic punch.

Zucchini Ricotta Pinwheels

Discover the deliciousness of Zucchini Ricotta Pinwheels, an easy and healthy appetizer that brings together fresh zucchini and creamy ricotta cheese. Perfect for any occasion, these visually appealing pinwheels are stuffed with nutritious ingredients like spinach and garlic, making them not only tasty but also good for you. This recipe showcases the versatility of zucchini while offering various filling options to suit your taste. Dive into this culinary adventure today!
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Ingredients
  

2 medium zucchinis

1 cup fresh ricotta cheese

1/2 cup grated Parmesan cheese

1 cup baby spinach, chopped

1 garlic clove, minced

1/4 teaspoon red pepper flakes (optional)

Salt and pepper, to taste

1 tablespoon olive oil

1/2 cup marinara sauce (for serving)

Fresh basil leaves (for garnishing)

Instructions
 

Prepare the Zucchini:

    - Use a mandoline slicer or a sharp knife to slice the zucchinis lengthwise into thin strips (about 1/8 inch thick). Aim for about 12-14 slices total.

      - Lay the zucchini slices on a paper towel, lightly sprinkle with salt, and let them sit for about 10-15 minutes. This helps draw out excess moisture.

        Make the Ricotta Filling:

          - In a medium mixing bowl, combine the ricotta cheese, grated Parmesan cheese, chopped spinach, minced garlic, red pepper flakes (if using), salt, and pepper. Mix until well blended.

            Preheat the Oven:

              - Preheat your oven to 375°F (190°C).

                Assemble the Pinwheels:

                  - Pat the zucchini slices dry with a paper towel to remove any moisture.

                    - Place a zucchini slice on a flat surface. Spoon about 1-2 tablespoons of the ricotta filling at one end of the slice.

                      - Carefully roll the zucchini slice away from you to form a pinwheel. Repeat with the remaining slices and ricotta mixture.

                        Bake the Pinwheels:

                          - In a large oven-safe dish, drizzle the olive oil to coat the bottom. Place the pinwheels seam side down in the dish.

                            - Cover the dish with foil and bake for 15 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the zucchini is tender and the filling is warm.

                              Serve:

                                - Remove the pinwheels from the oven and let them cool for a minute. Drizzle with marinara sauce and garnish with fresh basil leaves before serving.

                                  Enjoy your delectable Zucchini Ricotta Pinwheels!

                                    Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4