If you're looking to switch up your pinwheel sandwiches or adopt a healthier approach, look no further than zucchini. The summer squash brings a savory taste to the classic dish, making it the perfect alternative for tortillas. The mild, earthy flavor of zucchinis adds enough to pinwheels without completely overshadowing whatever you add inside.
As a summer vegetable, zucchini pairs well with other bright flavors that are typically in pinwheels. Classic ingredients such as cold slices of turkey with goat cheese, basil, and diced tomato would be amazing with zucchini. You can also switch things up, opting for cream cheese and prosciutto pinwheels to go with the savory squash.
While these options are cool and refreshing, zucchini can also be baked to create hot pinwheels that are perfect for a quick dinner. Baked zucchini pinwheels with garlic, bacon, mozzarella, and tomato sauce transform the dish into a pizza-inspired recipe.
How To Make Zucchini Pinwheels
Before you assemble your zucchini pinwheels, ensure the zucchinis aren't soggy by quickly dry brining them. Once you've sliced them into thin pieces with a knife or mandolin, sprinkle salt over the slices and let them sit for around 10 to 15 minutes. Quickly rinse off the excess salt and pat the zucchini dry.
Gather your ingredients and lay the zucchini strips out. If you're using a cheese spread, smooth it onto the zucchini slices, making sure that you haven't put too much on. Spoon your ingredients onto each zucchini slice and slowly roll it tightly to hold it together. For uncooked zucchini pinwheels, stick a toothpick through the center and plate them. You can serve them straight away or keep them in the fridge.
For baked zucchini, preheat the oven to 375 degrees Fahrenheit and place the pinwheels on a greased pan. Leave them in the oven for around 10 minutes, checking occasionally to watch them turn golden.
Read the original article on Tasting Table.