Hello lovelies,
these zucchini roses made from puff pastry are my favorite little eye-catcher for summer. Most people know apple roses – here comes the savory version with fine zucchini strips, vegan herb cream cheese and basil.
They are surprisingly simple: cut puff pastry into strips, spread with cream cheese, lay very thin zucchini strips on top, roll up and bake golden in a muffin tin. As they rise, the pretty rose blossoms form all by themselves, unlike my vegetarian zucchini involtini rolled around spinach and feta, which are shaped one by one from thin slices with no pastry at all.
Whether as an apéro bite, for a summer picnic or as a pretty side with a soup – the zucchini roses always look impressive and are still ready to go in just a few minutes; on days with room for a proper pan of pasta I spend the 45 minutes on Spaghetti alla Nerano with Crispy Zucchini, where the sauce turns creamy on cheese and pasta water alone.
These roses are part of a little summer update from my raised-bed garden – together with the matching zucchini kohlrabi soup you will find them in 2 zucchini recipes and an update from the garden.
If you love little bites for summer, take a look at my picnic in the garden with 3 delicious spreads too, and to see how our raised-bed garden came about, visit my city farming paradise.
Love, Verena
