I absolutely love making this Pesto Zucchini Roses Recipe whenever zucchini is in season. It’s such a charming way to turn simple veggies into an elegant appetizer that’s bursting with fresh pesto flavor and gooey mozzarella. Whether you’re hosting a dinner party or just craving a light, impressive snack, these zucchini roses never fail to impress.
What really makes this Pesto Zucchini Roses Recipe special is how the zucchini strips curl up like delicate flower petals when baked in puff pastry. I discovered this trick a while back when I wanted to use up some leftover zucchini and pesto—and wow, the gorgeous presentation paired with those crispy, cheesy bites made my whole family go crazy for it. You’ll find it’s both fun to make and absolutely delicious to eat.
Why You’ll Love This Recipe
- Elegant Presentation: Those beautiful zucchini “roses” make for a stunning appetizer that feels fancy but is surprisingly easy to make.
- Fresh, Flavorful Ingredients: The pesto and mozzarella combo creates a perfect balance of herbaceous and creamy flavors.
- Great for Entertaining: You can prep them ahead and bake just before guests arrive, making party stress-free.
- Light Yet Satisfying: This recipe keeps things on the lighter side but still feels indulgent thanks to the crispy puff pastry exterior.
Ingredients You’ll Need
Each ingredient here plays a part in making these zucchini roses both flavorful and easy to assemble. Be sure to pick fresh zucchini and a good-quality pesto for the best taste.
- Zucchini: Medium size makes it easy to slice thinly with a mandoline, which is the trick to getting those pretty rose petals.
- Kosher salt: Helps draw moisture from the zucchini so the pastry doesn’t get soggy.
- Nonstick cooking spray: Keeps your muffin tin free of sticky muffin removals.
- Frozen puff pastry: Thaw it overnight in the fridge for smooth rolling and pliability.
- Pesto: You can use store-bought or homemade; both work wonderfully here.
- Shredded mozzarella cheese: It melts beautifully and adds that gooey, cheesy goodness inside each rose.
Variations
I love how versatile the Pesto Zucchini Roses Recipe is—once you master the base, you can easily swap or add ingredients to make it your own. Don’t hesitate to experiment a bit!
- Cheese Swap: I’ve used Parmesan or goat cheese instead of mozzarella for a tangier flavor that also pairs well with pesto.
- Add Protein: Sometimes I add thin slices of prosciutto or cooked chicken inside for a heartier bite.
- Herb Variations: Mix fresh basil with parsley or mint into your pesto for a twist on the classic flavor.
- Gluten-Free: If you want to keep it gluten-free, try using gluten-free puff pastry, though the texture might be a bit different.
How to Make Pesto Zucchini Roses Recipe
Step 1: Prep Your Zucchini Strips
Start by thinly slicing your zucchini lengthwise into ⅛-inch strips using a mandoline if you have one—that’s the secret to those delicate rose petals. Lay these strips out on a baking sheet lined with paper towels, sprinkle kosher salt over them, and let them sit for about 15 minutes. This step draws out excess moisture, which is crucial so the puff pastry doesn’t get soggy once baked. Afterward, blot the zucchini with fresh paper towels until dry to the touch.
Step 2: Prepare Puff Pastry and Assemble Roses
Spray a 12-cup muffin tin generously with nonstick cooking spray—the last thing you want is your beautiful roses sticking to the pan. Roll out one sheet of thawed puff pastry to about a 10” x 9” rectangle. Then slice it horizontally into six strips roughly 1 ½” wide. Spread about 2 teaspoons of pesto on each strip, arrange zucchini strips on top (trimming any overhang), and sprinkle with a tablespoon of shredded mozzarella. As you roll each strip into a tight coil, gently curling one edge creates that lovely rose effect—don’t rush this part! Place each “rose” cut side up into the muffin tin.
Step 3: Chill and Bake to Perfection
Once all your roses are assembled, pop the muffin tin into the fridge for 20 to 30 minutes to let the pastry chill—this helps keep the shape while baking. Then preheat your oven to 400°F, and bake the roses for 25 to 30 minutes, or until golden brown and crisp all over. Don’t be alarmed if you see some oil leaking into the pan; that’s just the zucchini and cheese releasing their juices. After baking, allow the roses to cool slightly in the tin before carefully removing with a spatula to keep their shape intact.
Pro Tips for Making Pesto Zucchini Roses Recipe
- Dry Zucchini Thoroughly: I learned the hard way that extra moisture ruins flaky pastry, so blotting those zucchini strips well is a must.
- Use a Mandoline: It makes slicing uniform zucchini strips quick, which is key for even rolling and baking.
- Chill Before Baking: Refrigerating the assembled roses keeps their shape and ensures the puff pastry puffs up nicely in the oven.
- Handle with Care: Removing the roses from the muffin tin gently with an offset spatula prevents them from squishing or losing shape.
How to Serve Pesto Zucchini Roses Recipe
Garnishes
I usually sprinkle a little fresh chopped basil or a pinch of red pepper flakes on top before serving—it adds a burst of color and a kick of flavor that complements the pesto perfectly. A light drizzle of balsamic glaze also gives a lovely sweet tang if you’re feeling fancy.
Side Dishes
This recipe pairs beautifully with a crisp green salad or a bowl of chilled tomato soup. It also works well alongside grilled chicken or fish if you’re aiming for a fuller meal without overwhelming flavors.
Creative Ways to Present
For holidays or special occasions, I arrange the zucchini roses on a rustic wooden board lined with fresh greens and scatter edible flowers around them—guests always comment on how gorgeous and appetizing they look! You can also serve them as bite-sized finger foods for weddings or showers by threading a toothpick through each rose.
Make Ahead and Storage
Storing Leftovers
I usually store leftover zucchini roses in an airtight container in the refrigerator, making sure to let them cool completely first. They keep well for up to 2 days without losing texture or flavor.
Freezing
If you want to freeze them, I recommend assembling the roses but skipping the baking step. Wrap the muffin tin tightly with plastic wrap and freeze until solid, then transfer roses to a freezer-safe container. When ready to enjoy, bake them straight from frozen—adding extra baking time—to preserve their fresh-baked goodness.
Reheating
To reheat, pop the zucchini roses in a preheated 350°F oven for about 10 minutes until warmed through and crispy again. Reheating in a microwave tends to make the pastry soggy, so oven is definitely the way to go.
FAQs
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Can I make Pesto Zucchini Roses Recipe without puff pastry?
While puff pastry is essential for that signature flaky, golden crust and rose shape, you could experiment with phyllo dough or even crescent roll dough. Just be aware these substitutes will change the texture and appearance quite a bit.
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How thin should I slice the zucchini for this recipe?
About ⅛ of an inch is perfect—it needs to be thin enough to roll easily around the pastry but not so thin it tears. Using a mandoline makes this step quick and consistent.
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Can I use fresh pesto instead of store-bought?
Absolutely! Homemade pesto adds a fresh, vibrant flavor that really shines in this recipe. Just make sure it’s not too watery to avoid sogginess.
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What if I don’t have a muffin tin?
A muffin tin helps the zucchini roses keep their shape while baking, but if you don’t have one, you can try using a small baking dish lined with parchment and baking them close together to support their shape.
Final Thoughts
Honestly, this Pesto Zucchini Roses Recipe is one of those dishes that turns heads and tastes fantastic with minimal effort. I love sharing it with friends because it feels special yet is surprisingly simple to make—plus, it’s a clever way to enjoy more veggies in a fun format. I’m sure you’ll enjoy making these roses as much as I do, and once you try it, you might find yourself whipping them up whenever zucchini is in season or you want a light but impressive treat.
Print
Pesto Zucchini Roses Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Pesto Zucchini Roses are elegant, bite-sized appetizers made by layering thin zucchini strips and pesto on puff pastry, rolled into beautiful rose shapes and baked until golden and crisp. Perfect for summer gatherings, these savory treats combine fresh vegetables with cheesy, herby flavors in a visually stunning presentation.
Ingredients
Vegetables & Herbs
- 2 medium zucchini (about 1 lb.), sliced lengthwise into ⅛” strips (preferably with a mandoline)
- 1 tsp. kosher salt
Pastry & Dairy
- 1 (17.3-oz.) pkg. frozen puff pastry, thawed in refrigerator overnight
- 3/4 cup shredded mozzarella cheese, divided
Condiments & Oils
- 1/2 cup store-bought or homemade pesto, divided
- Nonstick cooking spray
Instructions
- Prepare Zucchini: Arrange zucchini strips in a single layer on a baking sheet lined with paper towels and season with kosher salt. Let them sit for 15 minutes to release moisture, then thoroughly blot dry with additional paper towels until dry to the touch.
- Prepare Muffin Tin and Puff Pastry: Spray a standard 12-cup muffin tin with nonstick cooking spray. Roll out one sheet of thawed puff pastry on a clean surface into a 10” x 9” rectangle. Slice the rectangle horizontally into six strips, each approximately 1 ½” wide and 10” long, using a sharp knife or pastry cutter.
- Assemble Roses: Spread about 2 teaspoons of pesto evenly over one strip of puff pastry. Lay zucchini strips lengthwise over the pesto, trimming and adjusting to fit the length of the pastry. Sprinkle with 1 tablespoon of shredded mozzarella. Starting at one edge, roll the strip tightly into a coil, optionally curling one long edge to shape into a rosebud form. Place the rolled rose cut side up into a prepared muffin cup. Repeat this assembly for all strips and the second sheet of puff pastry.
- Chill the Roses: Refrigerate the assembled puff pastry roses in the muffin tin for 20 to 30 minutes to chill and help maintain shape during baking.
- Bake: Preheat the oven to 400°F (200°C). Bake the refrigerated zucchini roses for 25 to 30 minutes until the puff pastry is crisp and deeply golden brown. Some oil may leak into the muffin tin bottom, which is normal.
- Cool and Serve: Allow the roses to cool in the muffin tin for 5 minutes. Carefully remove them using an offset spatula or butter knife, transfer to a serving platter, and serve warm.
Notes
- Use a mandoline to get very thin, even zucchini slices for the best rolling results.
- The salt helps draw out moisture from zucchini to prevent soggy puff pastry.
- You can use homemade or store-bought pesto depending on preference and convenience.
- Roses can be chilled in the tin prior to baking to help maintain their shape.
- Serve these as elegant appetizers at summer parties or as a creative vegetable side dish.
Nutrition
- Serving Size: 1 rose
- Calories: 332
- Sugar: 1 g
- Sodium: 334 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: approx. 17 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 15 mg
