The brightness of this feta filling paired with roasted veggie ribbons makes this a unique and easy to enjoy one-bite appetizer. I’ve always thought feta and mint was a winning flavor combo, but when paired with sweet roasted squash and zucchini ribbons, it makes a full-flavored, fresh-tasting dish that party guests can enjoy.Just to keep it real, I know there are tons of rolled up zucchini appetizers out there. This really isn’t a brilliant, A-HA!, kind of recipe.
What makes this one different though is the luscious whipped feta filling. It’s so incredibly simple to make! Infused with loads of fresh mint, the feta has a bright and interesting taste.The best part though?
The feta filling can be made ahead of time and popped in your fridge overnight. Go ahead and check that off your party day to-do list.
Before the party starts, all you have to do is slice your zucchini and yellow squash, roast them until tender, and then combine them with the delicious whipped feta spread.
The sheet pan base makes the rolling process so easy and clean-up is a breeze too.
A good sprinkling of toasted pine nuts adds texture and crunch. They are elegant enough for an evening dinner party yet, its seasonal warm-weather vibe makes it the perfect picking at my afternoon garden party too.
If you’re not entertaining but craving this combo, these would make a nice side dish for simple grilled chicken, steak, fish, or shrimp.I love fancying up simple crockpot Italian chicken by rolling it in zucchini ribbons too. Check out my recipe for Baked Zucchini Rosettes Stuffed with Crockpot Italian Chicken.
The brightness of this feta filling paired with roasted veggie ribbons makes this a unique and easy to enjoy one-bite appetizer.
- 1 medium zucchini sliced into long thin ribbons
- 1 medium yellow squash sliced into long ribbons
- 1 tbsp olive oil
- 3 ounces feta cheese
- 2 heaping tbsp mint chopped
- 1 garlic clove chopped
- 1/4 tsp pepper
- 1/4 cup pine nuts toasted
- mint leaves for garnish
Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
Place the zucchini ribbons in one layer on the sheet pan. Next, layer a yellow squash on top. Finally, place another zucchini ribbon on top. Carefully brush or spray olive oil on top. Sprinkle with pepper (optional).
Roast in the oven for about 10 minutes until tender but not overcooked and mushy. Remove from oven and let cool.
Place feta cheese, mint, garlic, and pepper in a food processor and process until mixed and smooth.
Spread about one teaspoon of the mixture across each ribbon of zucchini and squash. Carefully roll it up and place on a serving dish.
Sprinkle toasted pine nuts over the top and garnish with additional mint leaves.
Enjoy at room temperature.
The brininess of the feta adds enough salt flavor to this dish so I do not use salt in this recipe.
Zucchini and squash ribbons can be sautéed or grilled, but the sheet pan acts as an easy ready-made base for preparing rosettes.