About
If you do it right, a side of squash can stay low-carb and complement a variety of main dishes. This recipe for marinated zucchini is lightly herbed and has just enough tang to make it addictive. The zucchini rollups can be a filling side when served over a bed of spinach, or you can pierce them with toothpicks and serve them as a light appetizer!
– Jessica L
Ingredients
- 5 ½ ounce zucchini
- 2 tablespoon olive oil
- ½ tablespoon rice vinegar by kikkoman
- ½ teaspoon crushed red pepper flakes by 365
- 1 ½ tsp, ground spices oregano dried
- 1 teaspoon spices marjoram dried
- 1 ½ ounce spinach raw
Instructions
- Make sure your zucchini are completely clean. Remove the tops and bottoms. Using a vegetable peeler, peel wide, thin slices from the zucchini until you reach the core. You can peel from all four sides of the zucchini to yield the most possible. Set all the peels in a tupperware container.
- Combine the remaining ingredients in a small bowl and mix together vigorously. Drizzle the mixture over the zucchini peelings and gently toss all ingredients together with a spoon. Seal the container airtight and let the zucchini marinate in a refrigerator for approx. 6 hours.
- To serve the zucchini rollups, select the widest peels. Lay each wide peel flat on a clean surface and fill it with the thinner peels of zucchini and a few leaves of spinach. Roll up the outer zucchini peels and secure with a toothpick or serve immediately with the closed end facing down.
Nutrition Facts
- Servings: 4
- Calories: 70.9kcal (per serving)
- Fat: 7.0g (per serving)
- Carbs: 2.2g (per serving)
- Protein: 0.9g (per serving)
