It’s almost zucchini season so I’m sharing a new summer favorite of mine, show stopper Rolled Zucchini Ribbon Salad With Balsamic Glaze. My daughter Jacqueline made it last weekend and we are all hooked! She tweaked a zucchini recipe to make it her own and now we are sharing it with you! You will love this gorgeous, delicious, and easy recipe.
My daughter is quite the cook! She loves to eat fresh, healthy food and has a knack for finding and changing recipes to make them extra special!
We had this salad for Father’s day. It was so fun to work together in the kitchen.
The first thing you notice about this zucchini salad is its amazing appearance! It really has that Wow Factor! Who knew it was such an easy salad to make!
This salad is DE-LICIOUS! The zucchini is tender-crips, the cheese is creamy and so tasty and the rest of the ingredients work together to create a fresh taste explosion!
LET’S TALK ABOUT ZUCCHINI
I have a repertoire of zucchini recipes because they grow like weeds in our area. Honestly, they literally grow inches in a day during the height and heat of their season!
One single zucchi plant can feed a family of four for a couple months. LOL! Not kidding!
They are the “little engine that could” of the garden. They just keep producing hard and outproducing any other vegetable in the garden and then one day, when they have totally exhausted all their energy they just give up and say,
“Okay, that’s all”!
Zucchini are summer squash, members of the gourd family. They are not related to cucumbers which are actually fruit.
Zucchini are water dense vegetables and add lots of moisture to most recipes. They have a mild flavor and a rich buttery mouthfeel. The older a zucchini gets the more bitter it can taste.
HOW TO SLICE THE ZUCCHINI
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I used a mandoline to slice 6 inch long zucchini lengthwise to create thin ribbons. I have a very good mandoline that will last me for the rest of my life and then I can pass it down.
However, you can use a wide vegetable peeler also. It might take a little longer to slice the zucchini.
You can see a large vegetable peeler HERE.
HOW TO ROLL ZUCCHINI RIBBONS
The zucchini ribbons should be rolled around your index finger with ease. If they are too thick they will not roll well and if they are too thin they get flimsy.
After the zucchini ribbons are rolled place them firmly into the whipped cheese standing up at a slight angle.
MAKING THIS ZUCCHINI RECIPE A SUCCESS
The absolute best thing about this recipe is that it is not rocket science. You can tweak the ingredients to suite your own unique tastes. And the recipe is easy to change!
For this recipe, a 6-8 inch zucchini works best! Save those baseball bat size zucchini for recipes like zucchini breads and relishes.
Use a mandoline slicer or large vegetable peeler to slice the zucchini lengthwise. Thin slices are best to roll them easily.
The zucchini can be sliced a little ahead. We sliced the zucchini and laid them on a paper towel. You can also roll them in a paper towel and pop them into the frig for a short time.
Experiment using different cheeses to make a spread. I think these combinations would be so interesting…
- mascarpone and parmesan reggiano
- cream cheese and bleu cheese
- port salut and cream cheese
The key is combining two cheeses that work well together together.
Whip the cheeses until they are easy to spread on the plate or bowl.
Use a store bought balsamic glaze. Making your own takes too much time and a good store bought glaze tastes amazing!
Toast pine nuts in a dry pan. Just be sure to keep an eye on them. I have burned so many pine nuts because I took my eyes off of them for just a few seconds. And once they are burned they are ruined.
Use a large shallow bowl or platter for this recipe. You want the salad to stand up and you want to see this sensational looking salad!
ZUCCHINI RIBBON SALAD WITH BALSAMIC GLAZE RECIPE
ROLLED ZUCCHINI RIBBON SALAD WITH BALSAMIC GLAZE
A real show stopper salad with rolled fresh zucchini drizzled with a rich balsamic glaze
- 2 boxes Borsin herb cheese
- 1 8 oz container of mascarpone or one box of cream cheese
- 3-4 6 inch fresh zucchini sliced lengthwise
- 1 pint cherry, grape or small tomatoes sliced in half
- 3-4 TBS pine nuts toasted and cooled
- 2 TBS basil finely chopped
- 1-2 TBS good balsamic glaze
Using a hand mixer, mix together the soft cheeses and smear on the bottom of a low shallow dish or platter in a large circle.
Cut the top stem area off of the zucchini and slice the zucchini thinly lengthwise.
Roll the zucchini up and arrange them in a large circle standing on end. Push them into the cheese. Continue to roll the zucchini and fill in the circle from the outside in.
Cut tomatoes in half and arrange around the outside of the zucchini rolls.
Sprinkle with the pine nuts and basil.
Salt and pepper to taste
Drizzle with balsamic vinegar and serve immediately.
I hope this salad is on your summer menu!