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
Scale
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
