Sliced zucchini rolled into flowers. A dish full of zucchini roses, now that’s my kind of bouquet.
Thank you to OXO for sponsoring this post. As always, all opinions are my own.
Get Ready to Roll Into Summer
Prepare yourself for zucchini season, whether it’s from your own garden, the farmers market, CSA box or grocery store. As a fan of cutting foods into fun shapes, this will be no exception. But don’t worry. I’m not talking zoodles. Here we are rolling zucchini slices to resemble roses. Looks pretty right.
Not only is this zucchini rose recipe a fun and unique way to use this abundant summer vegetable, it’s also vegan. The cheesy—yet dairy free—flavor comes from the use of nutritional yeast, which is high in B vitamins and has 3 grams of protein per tablespoon. Something I’m trying to include in more recipes.
How To Make a Zucchini Roses
The secret behind creating the rose is simple: Oxo’s Chef’s Mandoline Slicer 2.0. This thing is fantastic, and I’m not just saying that because it beats the $9 one I used to have. It can create up to 21 different cuts of varying thickness and shape. The stainless steel blades are kept within the base, for easy and compact storage. All you have to do to create the zucchini roses is thinly slice into strips. Roll a strip into itself to create a center stem. Repeat the process, adding more layers of zucchini as you go. These quickly come together and take on a rose shape.
One thing I have yet to figure out is the best method to cleaning the blades. Depending on the foods cut (especially if it gets wet and sticky like zucchini), pieces can get stuck within the french fry and julienne blades. I recommend rinsing immediately after use with straw brushes to help solve this issue. Note: Though the parts are dishwasher safe I hand-washed.
Helpful Tools
What Else You Can Use It For
Zucchini Noodles w/ Almond Butter
Zucchini Roses with Vegan "Cheese" Topping
Ingredients
- ⅓ cup tomato sauce
- 2 lbs. zucchini (2 large)
- 1 teaspoon oil
- 2 tablespoons nutritional yeast
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 375°F. Pour a thin layer of tomato sauce in a 8" square baking dish.
- Use a mandoline to cut zucchini into 1/16 inch strips. Roll one piece into itself. Continue wrapping with an additional 3-4 pieces. Repeat with the remaining zucchini to make ~20 pieces. Arrange seam side up in the baking dish.
- Drizzle oil over top. Sprinkle with nutritional yeast and garlic powder.
- Bake at 375°F for 40-45 minutes until tender.
Nutrition Information:
Yield: 5 Serving Size: 4 rollsAmount Per Serving: Calories: 52Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 84mgCarbohydrates: 7gFiber: 3gSugar: 4gProtein: 4g
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