These courgette (zucchini) roses will surely impress your guests! They’re a perfect starter for your dinner party.
I was inspired to make these after I made apple roses as a dessert. I realised you can also make a savory version as a starter.
These courgette roses are suitable for vegetarians and with only 4 ingredients they’re super easy to make.
If you don’t believe me, I’m showing you in a short video at the bottom of this page how easy it is!
Ingredients for 10 roses:
1 package of puffed pastry sheets, thawed
5 tbs ricotta cheese
5 tbs rosemary
Preheat the oven to 180°C/350°F.Thinly slice the courgette. Cut a sheet of puffed pastry in two and put the two pieces together to create a long rectangle. Spread 1 teaspoon of ricotta cheese out over the sheet. Sprinkle with 1 teaspoon of dried rosemary. Place about 5 slices of courgette on the length of the sheet. Fold the bottom half of the sheet up, so the sheet is half its height. Roll the puffed pastry and put the courgette roses in a silicone muffin tin (no need to grease it).
Put the roses in the oven for 15 to 20 minutes.
Eat them straight away or store them in the fridge for later use. All you have to do is microwave them for about 20 seconds before serving.
Like zucchini? You might also like my mini zucchini pizza!
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