Recipe courtesy of Katie Lee Biegel
From:
Food Network Magazine
Zucchini and Goat Cheese Pinwheels
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 30 pinwheels
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 28
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 6 mg
- Sodium
- 52 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 30 pinwheels
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 28
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 6 mg
- Sodium
- 52 mg
Ingredients
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Directions
- In a medium bowl, use a fork to mash the cream cheese and goat cheese. Mix in the sun-dried tomatoes, spinach, basil and garlic. Season with salt and pepper.
- To assemble the pinwheels, spread a heaping teaspoon of the cheese mixture on each zucchini slice. Starting at one end, roll the zucchini toward the other end. Place the pinwheels upright on a serving tray.
