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Zucchini and Goat Cheese Pinwheels

Recipe courtesy of Katie Lee Biegel

Show: The Kitchen

Episode: Special Family Gatherings

Zucchini and Goat Cheese Pinwheels

Name: Zucchini and Goat Cheese Pinwheels
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 30 rolls
Ingredients: 4 ounces cream cheese; 4 ounces goat cheese; 1/2 cup chopped sun-dried tomatoes; 1/2 cup chopped thawed and well-drained frozen spinach; 8 fresh basil leaves, chopped; 1 clove garlic, minced; Kosher salt and freshly ground black pepper; 2 long zucchini, thinly sliced lengthwise

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Level: Easy

Total: 25 min
Active: 25 min

Yield: 30 rolls

Level: Easy

Total: 25 min
Active: 25 min

Yield: 30 rolls

Ingredients

Deselect All

4 ounces cream cheese

4 ounces goat cheese

1/2 cup chopped sun-dried tomatoes

1/2 cup chopped thawed and well-drained frozen spinach

8 fresh basil leaves, chopped

1 clove garlic, minced

Kosher salt and freshly ground black pepper

2 long zucchini, thinly sliced lengthwise

Directions

Watch how to make this recipe.

In a medium bowl, use a fork to mash the cream cheese and goat cheese until combined. 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 onto each zucchini slice. Starting at one end, roll the zucchini towards the other end. Place the pinwheels upright on a serving tray.