Mediterranean Zucchini Ricotta Pinwheels
— a beautiful appetizer or light meal that layers zucchini ribbons with creamy ricotta, Mediterranean herbs, and a hint of lemon, rolled up into little pinwheels.
⏱ Time
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Ingredients
2 medium zucchinis
1 cup ricotta cheese
¼ cup crumbled feta cheese
2 tbsp grated Parmesan cheese
1 tbsp extra-virgin olive oil
1 tsp lemon zest
1 tbsp fresh lemon juice
1 tbsp fresh dill (or mint), finely chopped
1 tbsp fresh parsley, chopped
1 garlic clove, minced
Salt & black pepper, to taste
½ cup cherry tomatoes, finely diced (optional, for filling or garnish)
A drizzle of honey (optional, for finishing)
Instructions
1. Prepare zucchini ribbons:
Slice zucchinis lengthwise into thin ribbons using a mandoline or vegetable peeler.
Sprinkle lightly with salt and let sit for 5 minutes to release moisture, then pat dry with a paper towel.
2. Make ricotta filling:
In a bowl, mix ricotta, feta, Parmesan, olive oil, lemon zest, lemon juice, dill (or mint), parsley, garlic, salt, and pepper until creamy.
3. Assemble pinwheels:
Lay 2 zucchini ribbons slightly overlapping.
Spread 1–2 tsp of the ricotta mixture along the length.
Add a few diced cherry tomatoes if using.
Roll up tightly into a pinwheel. Repeat with remaining zucchini ribbons.
4. Bake (optional for warm pinwheels):
Place rolls seam-side down in a lightly oiled baking dish.
Bake at 375°F (190°C) for 10–12 minutes until warm and slightly golden.
5. Serve:
Arrange pinwheels on a platter.
Drizzle lightly with olive oil or honey, and garnish with extra herbs.
Notes & Tips
For a more Mediterranean kick, you can add chopped sun-dried tomatoes or kalamata olives into the filling.
If serving cold, skip the baking step — they make a refreshing raw appetizer.
Secure pinwheels with toothpicks if serving as finger food.
❓ Frequently asked questions FAQ
Q: Can I make these ahead of time?
Yes! You can prepare them a few hours in advance and refrigerate. If baking, reheat gently before serving.
Q: Can I use zucchini AND eggplant together?
Absolutely! Eggplant slices (lightly grilled first) add a deeper, smoky Mediterranean flavor.
Q: What can I serve with these?
They pair beautifully with hummus, tzatziki, or a light couscous salad.
Nutrition information
Calories: 140
Protein: 8 g
Carbs: 5 g
Fat: 9 g
Fiber: 2 g