Ingredients
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3
-
2
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2
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2/3
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3
-
-
-
-
-
-
-
-
-
-
Directions
Herbed Zucchini Spirals, This recipe is from Gourmet magazine January 1990’s Finger Food Super Bowl Sunday Buffet menu I have not tried this yet, but I have lost a 10 year battle to keep all of my Gourmet back issues I am posting the interesting recipes on Zaar , Tasty but way more work than I generally am willing to undertake—especially for a side dish I might do it for guests A suggestion though: please indicate that the 2 cups parsley sprigs should NOT be packed My puree was much too thick, since I assumed packed parsley These are beautiful, though
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Steps
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1
Done
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Using a Mandoline or Similar Slicing Device, Sut the Zucchini Lengthwise Into 1/8 Inch Slices. Arrange the Slices on a Steamer Rack, Set Over Simmering Water and Steam Them, Covered, For 3 to 5 Minutes, or Until Just Tender. (the Zucchini Slices Should Be Barely Flexible Enough to Roll. They Will Soften More as They Cool.). |
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2
Done
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in a Food Processor Puree the Parsley, Garlic, Walnuts, 2 Tbsp of the Parmesan Cheese and Salt to Taste Until the Mixture Is Smooth. Arrange the Zucchini Slices on a Work Surface and Dot Each Slice Along Its Length With a Heaping Teaspoon of the Puree. Smooth the Puree to an Even Layer on Each Slice. |
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3
Done
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Roll Up Each Slice Jelly- Roll Fashion and Fasten the Spirals With Wooden Picks. |
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4
Done
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Arrange the Spirals in a Shallow Baking Dish, Sprinkle With the Remaining 1 Teaspoons Parmesan Cheese. ( You Can Make These Several Hours in Advance to This Point). |
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5
Done
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Bake the Spirals in the Upper Third of a Preheated 425 F Oven For 5 Minutes or Until the Cheese Is Melted and the Spirals Are Heated Through. |
