Best 3 Zucchini And Goat Cheese Pinwheels Recipes

Zucchini and goat cheese pinwheels are a delightful appetizer or light meal that combines the fresh flavors of zucchini, the tanginess of goat cheese, and the savory richness of sun-dried tomatoes. These pinwheels are not only visually appealing with their vibrant green and white swirls, but also pack a flavorful punch. The combination of ingredients creates a symphony of textures and tastes, from the crisp zucchini to the creamy goat cheese and the chewy sun-dried tomatoes. With their simple preparation and impressive presentation, these zucchini and goat cheese pinwheels are sure to be a hit at any gathering or as a quick and satisfying lunch.

Other recipes included in the article offer variations on this classic combination, such as the sun-dried tomato and basil pinwheels, the roasted red pepper and feta pinwheels, and the spinach and artichoke pinwheels. Each recipe provides a unique twist on the pinwheel concept, using different combinations of fillings and flavors to create a variety of delicious options. Whether you're a fan of classic flavors or looking to try something new, these recipes have something to offer everyone.

Here are our top 3 tried and tested recipes!

ZUCCHINI AND GOAT CHEESE CRUSTLESS QUICHE

Zucchini and Goat Cheese Crustless Quiche image

Provided by Food Network Kitchen

Categories main-dish

Time 2h20m

Yield 1 (9-inch) quiche, 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 1/2 pounds medium zucchini or a mixture of summer squashes
Kosher salt
4 tablespoons extra-virgin olive oil
1 1/2 cups 1-inch, day-old bread cubes, preferably sourdough
1 medium white onion, chopped, about 1 cup
1 clove garlic, thinly sliced
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh marjoram or oregano
2 cups half-and-half
2 large eggs
2 egg yolks
Freshly ground black pepper
6 ounces young goat cheese, such as Montrachet.
2 ounces grated Swiss or Gruyere cheese, about 1/2 cup

Steps:

Preheat oven to 350 degrees F. Shred the squash on the large holes of a box grater, into a colander. Sprinkle with a heaping tablespoon salt and toss well. Place in the sink and drain for 15 minutes. Rinse and the squeeze firmly, by the handful, to remove excess water. Set aside.
Meanwhile, pulse bread into crumbs in a food processor. Heat 2 tablespoons olive oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
Wipe out the skillet, add remaining 2 tablespoons oil, the onions and garlic and season with 1/2 teaspoon salt, cook over medium-high heat, until onions are start to brown, about 5 minutes. Add the zucchini, and cook, stirring, for 2 minutes. Stir in parsley, dill and marjoram or oregano. Remove from heat, cool slightly.
Whisk half-and-half, eggs and yolks in large glass measuring cup. Season with salt and pepper to taste. Spread the zucchini mixture in the prepared pan. Crumble the goat cheese and evenly scatter on the vegetables. Sprinkle Gruyere on top and pour the custard over the fillings.
Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

ZUCCHINI AND GOAT CHEESE FRITTATA

Zucchini and Goat Cheese Frittata image

Provided by Claire Robinson

Time 25m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 small zucchini
1/2 small red onion, thinly sliced
3 tablespoons butter
Kosher salt and freshly cracked black pepper
10 eggs, well beaten with 2 tablespoons water (can be done with hand mixer or in blender)
4 ounces goat cheese

Steps:

Preheat the oven to 400 degrees F.
Slice the zucchini lengthwise in half and cut each half into very thin half moon shapes. Melt the butter in a large (preferably nonstick) skillet over medium-high heat. Saute the onion and then add the zucchini. Season with salt and pepper, to taste, and cook just until slightly tender, about 3 to 4 minutes. Spread the onion and zucchini evenly over the bottom of the pan and top with the beaten eggs. Season with salt and pepper, to taste, and allow it to cook until just starting to set at edges. Crumble the goat cheese evenly over the top, and put it in the oven until golden on top, about 3 to 5 minutes. Slightly cool the frittata in the pan before slicing. Serve it from the pan or invert it onto a plate, then slice and serve.

ZUCCHINI RIBBONS WITH GOAT CHEESE

Zucchini Ribbons With Goat Cheese image

I came up with this summer side dish when we discovered a couple of very large zucchini hiding in the garden. I sometimes add some cooked chicken to make a nice one-pan entree. If you don't like goat cheese, try subbing feta or a good Parmesan.

Provided by SweetBasil

Categories Side Dish Vegetables Squash Zucchini

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 tablespoon unsalted butter
¼ cup finely minced shallot
1 clove garlic, finely minced, or to taste
½ teaspoon crushed red pepper flakes, or to taste
½ cup chicken broth
2 large zucchini, sliced into long ribbons using a vegetable peeler, discarding the seedy core
¼ cup thinly sliced basil leaves
2 ½ ounces goat cheese, crumbled
salt and pepper to taste

Steps:

Heat the olive oil and butter in a large skillet over medium heat until the butter melts; cook and stir the shallot until softened, about 5 minutes. Stir in the garlic and red pepper flakes; cook and stir until the garlic softens and releases its fragrance, about 3 more minutes. Pour in the chicken broth and zucchini ribbons, and cook, lightly stirring, until the chicken broth has come to a boil and the zucchini strips are cooked through but not mushy, about 4 minutes. Remove from the heat, season with salt and pepper to taste, and sprinkle with finely sliced basil leaves and crumbled goat cheese.

Nutrition Facts : Calories 155.2 calories, Carbohydrate 8 g, Cholesterol 21.6 mg, Fat 11.9 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 6 g, Sodium 109.3 mg, Sugar 3.6 g

Tips:

To make the pinwheels easier to roll, use a sharp knife to cut the zucchini into thin, even slices.
If the zucchini slices are too thick, they will be difficult to roll and will break easily.
To prevent the pinwheels from sticking to the baking sheet, line the sheet with parchment paper.
Bake the pinwheels for 15-20 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
Serve the pinwheels hot or at room temperature.

Conclusion:

Zucchini and goat cheese pinwheels are a delicious and easy-to-make appetizer or snack. They are perfect for parties and potlucks, and they can also be served as a side dish with grilled or roasted chicken or fish.

These pinwheels are also a great way to use up leftover zucchini. If you have some zucchini in your garden or at the farmer's market, this is a great recipe to try.