These zucchini rolls look stunning on an appetizer table!
The idea is simple: slice zucchini into ribbons, add a filling, roll them up, and voilà—they’re ready to serve. You could also use cucumber, but the central part with the seeds isn’t suitable. With zucchini, however, you can use the whole vegetable, as long as they’re fresh and young.
As usual, we opted for the simplest approach: no cooking required. Raw zucchini is delicious, and it’s sturdy enough to hold its shape without much effort.
The only tool you need is a vegetable peeler—the kind that’s not great for peeling potatoes but works wonders on carrots. This inexpensive tool will slice perfect zucchini ribbons for you.
Be sure to keep the zucchini skin on; it makes for a much prettier presentation.
The Filling
You can fill your zucchini rolls with just about anything. Cream cheese works well because it acts as a binder, helping the rolls hold together nicely.
Ingredients for Zucchini Rolls
When paired with smoked salmon, the combination is truly magical: the two flavors complement each other perfectly, with the salmon adding a rich, savory note and the cream cheese providing smoothness and creaminess. The zucchini wraps it all up with a delightful crunch. It’s pure magic!
The recipe
Zucchini rolls with salmon and cheese
Ingredients
- 1 medium zucchini
- 2 slices smoked salmon
- 180 g cream cheese or goat cheese
- salt, pepper
Instructions
- Cut the smoked salmon into small pieces. Mix it with the cheese and add pepper to taste.
- Wash the zucchini and slice it into ribbons using a vegetable peeler.
- Place a teaspoon of filling on each ribbon, then gently roll it up. The ribbon should stick on its own; if not, secure the roll with a wooden toothpick.
- Adjust the width and length of the ribbons depending on the look you want to achieve—it’s a lot of fun!
- Garnish with a pinch of paprika or Espelette pepper. Keep chilled until serving.