Zucchini and Cheese Pinwheels
Thinly sliced zucchini wrapped around a mild cheese filling and baked until golden, creating a perfect handheld snack for children. This American-inspired kid-friendly recipe (vegetarian), ready in about 33 minutes, pairs Zucchini, Mozzarella cheese, Egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (about 300g), peeled and thinly sliced Zucchini
- 1/2 cup (50g), shredded Mozzarella cheese
- 1 large, beaten Egg
- 1/4 cup (30g) All-purpose flour
- 1/4 teaspoon Salt
- 1/8 teaspoon Black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Step 2: In a small bowl, combine 1/2 cup shredded mozzarella cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Step 3: Place one slice of zucchini (about 1/4-inch thick) on a clean surface, spread 1 tablespoon of cheese mixture evenly over it, and roll up tightly.
- Step 4: Dip each rolled pinwheel in 1 large beaten egg, then roll in 1/4 cup all-purpose flour, shaking off excess.
- Step 5: Place pinwheels seam-side down on baking sheet and bake for 15-18 minutes until golden brown.
