Zucchini Wraps
Turn simple garden vegetables into something unexpectedly delicious with these cheesy Zucchini Wraps!
Crispy on the outside, tender on the inside, and packed with zucchini, potatoes, cheddar, and Parmigiano Reggiano, this easy baked recipe is perfect as a side dish, light lunch, or appetizer. Slice and serve warm for a comforting dish that’s sure to become a family favorite.
Ingredients
- 5 cups shredded zucchini
- 2 cups peeled and shredded Yukon or Red Skin potatoes
- 1 medium onion, shredded
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup olive oil
- 1/4 cup flour
- 1 cup grated Parmigiano Reggiano cheese
- 1/2 tsp black pepper
- Dried red pepper flakes to taste
- Salt to taste
Directions
- Preheat oven to 400F
- Combine all ingredients in a large bowl, mixing well.
- Spread mixture thinly and evenly on a parchment lined 9 x13 inch baking sheet.
- Bake until top is golden brown, about 30 minutes.
- Remove baking sheet and cool slightly then starting at shortest side of the pan, use the parchment paper to roll the zucchini up on itself like a jelly roll.
- Transfer with a spatula to a serving dish and cut crosswise to serve. Best warm.
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