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 (vegetarian) ready in about 33 minutes pairs (50g), shredded Mozzarella cheese, large, beaten Egg, (30g) All-purpose flour 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
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.
Frequently asked questions
How long does Zucchini and Cheese Pinwheels take to make?
Total time is about 33 minutes (15 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Zucchini and Cheese Pinwheels?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, beaten egg from drying out.
Can I substitute ingredients in Zucchini and Cheese Pinwheels?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Zucchini and Cheese Pinwheels for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Zucchini and Cheese Pinwheels vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for potlucks—everyone kept asking for seconds!
- ★★★★★
My kids ate these up without complaining! Great way to sneak in veggies.
- ★★★★☆
Tasty, but the cheese melted too quickly. Next time I'll use less.
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