Zucchini Ribbon Rolls with Tapenade, Spinach and Parmesan Cheese
Author: 
 
Recipe adapted from Sunset Magazine July 2018
Ingredients
  • zucchini, ends trimmed and made into ribbons with either a mandoline or veggie peeler
  • parmesan cheese, shaved
  • baby spinach leaves, cut into thin ribbons
  • store -bought tapenade
  • olive oil
  • black pepper
Instructions
  1. Lay the ribbons on a flat surface, then smear each ribbon with tapenade.
  2. Place the parmesan shavings on the top.
  3. Put a generous pinch of the shredded spinach at the end of each slice.
  4. Roll up starting from the spinach end and close with toothpicks if you like.
  5. Place them on a platter, drizzle with olive oil, sprinkle with black pepper and scatter more cheese around.
  6. NOTE:
  7. Find zucchini that are wide enough so that when you make the ribbons you'll have some good surface to spread your ingredients on, so small ones wouldn't work. Also when making your ribbons, when you reach the seeds, turn the zucchini and keep peeling, do not use the seeded part for your ribbons.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2018/07/zucchini-ribbon-rolls-with-tapenade-spinach-and-parmesan-cheese.html