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Whipped Feta and Mint Zucchini Rosettes #whippedfeta #fetaandmint #zucchinirosettes #zucchiniappetizer #easyappetizers #summerappetizers

Whipped Feta and Mint Zucchini Rosettes

The brightness of this feta filling paired with roasted veggie ribbons makes this a unique and easy to enjoy one-bite appetizer. 

Course Appetizer
Keyword mint recipe, whipped feta, zucchini appetizer, zucchini rosettes
Prep Time 12 minutes
Cook Time 10 minutes
Author Olive Jude

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees. Line a sheet pan with parchment paper.

  2. 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).

  3. Roast in the oven for about 10 minutes until tender but not overcooked and mushy. Remove from oven and let cool.

  4. Place feta cheese, mint, garlic, and pepper in a food processor and process until mixed and smooth. 

  5. Spread about one teaspoon of the mixture across each ribbon of zucchini and squash. Carefully roll it up and place on a serving dish.

  6. Sprinkle toasted pine nuts over the top and garnish with additional mint leaves.

  7. Enjoy at room temperature.

Recipe Notes

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.