Zucchini pinwheels may not be pretty, but they sure are yummy!
The yearly avalanche of zucchini is in the near future at our place. Right now, we’re getting about one every other day, but we will soon be finding six or eight every time we walk by the garden!
So, to battle Zucchini Boredom, I am always on the lookout for new recipes. Plus, variety is the spice of life…right?
4 zucchini (6-7 inches in length), sliced lengthwise as thinly as possible
salt & pepper to taste
1 bar cream cheese, softened
1-2 cloves garlic, minced
a smattering of your favorite herbs, fresh or dried
oil for brushing on zucchini
toothpicks (if desired)
Brush zucchini with oil, then sprinkle with salt & pepper. Grill or roast until very soft (but not falling apart).
Put cooked zucchini slices on towel so that moisture is absorbed while zucchini cools completely.
Combine cream cheese, garlic and herbs. Spread along length of one side of each zucchini slice. Roll into pinwheel and secure with a toothpick. Or, if you’d like to skip the toothpicks, just pop them into your mouth as soon as they’re rolled (like my friend, Sarah, and I did last night).
Yum, yum, yum, yum, YUM!
Last year, a friend told me she made a jalapeno popper dip. My interest was piqued, but I didn’t have jalapenos on-hand, so I didn’t act on that interest. Our garden is now putting out quite a few of these lovely hot peppers, so I wanted to give this dip a try. We had company coming in for Labor Day, and I thought perhaps I’d find willing guinea pigs among my guests. I found a recipe and tweaked it according to my preferences and the ingredients I already had in my home. The results were scrumptious! I will say that the original recipe I saw used green chilies in the dip as well, which would be a welcome addition.
2 pkg. cream cheese
1 c. sour cream
a couple of dashes of Worcestershire
1/2 c. shredded cheddar
6-8 fresh jalapenos, diced
1/2 c. grated Parmesan
corn chips, tortilla chips or other dippers
Combine all ingredients well.
Bake at 350 for 25 minutes, or until golden brown.
Did I say yum?
This filling can be used to fill any brownie or cookie cups.
2 oz. chocolate (white, milk semi-sweet), chopped
2 T. milk
1 8-oz. pkg. cream cheese, softened
¼ c. powdered sugar
1 c. whipped topping
Nuke chocolate and milk for about a minute until melted; stir until smooth.
In mixing bowl, combine softened cream cheese and powdered sugar; mix well. Gradually stir in melted chocolate mixture. Fold in whipped topping.
Pipe filling (from pastry bag, decorator or even a zipper bag with the corner cut off) into mini cookie or brownie cups. Top with seasonal garnishes such as candies, chocolate chips, fresh berries or chocolate curls.