Crispy Zucchini Roses
Ingredients (1 serving)
- 1 medium zucchini
- 60g cottage cheese
- 2 tbsp grated Grana Padano
- 1 garlic clove, finely grated
- 1 tsp extra virgin olive oil
- ½ tsp dried oregano
- Freshly ground black pepper
- 1 tbsp chopped fresh parsley
- Lemon wedge, for serving
Instructions
- Preheat the oven to 200°C (400°F).
- Using a vegetable peeler or mandoline, slice the zucchini lengthwise into long, thin ribbons.
- Lay 3 to 4 zucchini ribbons slightly overlapping each other, then roll them tightly to form a rose. Repeat with the remaining zucchini.
- Place the zucchini roses into a lightly greased muffin tin or small baking dish so they hold their shape.
- Spoon a small amount of cottage cheese into the center of each rose.
- Sprinkle with the garlic, oregano, black pepper and Grana Padano.
- Drizzle lightly with olive oil.
- Bake for 20–25 minutes, until the zucchini is tender and the cheese is golden and crispy.
- Finish with fresh parsley and a squeeze of lemon before serving.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
My Meal Habit: I enjoy these Crispy Zucchini Roses as my vegetable starter before the main meal. Starting with vegetables is one of the simplest habits I follow before enjoying my protein-rich main course.
I lost 24kg without giving up the foods I love. I learned to change the way I ate instead of constantly trying to eat less or follow another restrictive plan.
Get the Free: The Glucose SPIKE Cheat Sheet
If you're curious about what I actually changed, you can see everything I put inside the Method here:
Comments ()