Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Walnut | 1 walnut half (4g) | 26 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 zucchini, scrubbed
- 2 cups parsley sprigs
- 1 to 2 garlic cloves, or to taste
- ⅔ cup walnuts
- 3 tablespoons freshly grated Parmesan
Directions
Using a mandoline or similar slicing device cut the zucchini lengthwise into ⅛-inch slices.
Arrange the slices on a steamer rack set over simmering water and steam them, covered, for 3 to 5 minutes, or until they are just tender. (The zucchini slices should be barely flexible enough to roll. They will soften more as they cool.)
In a food processor purée the parsley, the garlic, the walnuts, 2 tablespoons of the Parmesan, 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 purée.
Roll up each slice jelly-roll fashion and fasten the spirals with wooden picks.
Arrange the spirals in a shallow baking dish.
Sprinkle them with the remaining 1 tablespoon Parmesan, and bake them 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.
Category:World Recipes
Category:Superbowl Recipes
Category:Zucchini Recipes
Category:Parmesan Cheese Recipes
Category:Walnut Recipes