Zucchini Ribbon Rolls Recipe - Sunset Magazine
These addictive snacks fly off the platter every time. The recipe calls for a block of cheese that’s bigger than needed so it’s easy to shave into ribbons.
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Cooking tools:
- Mandoline
- Peeler
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Toothpick
- Serving platter
- Paper towel
- Airtight container
- Refrigerator
- Spoon
Ingredients
- 4 medium zucchini, ends trimmed
- 3 oz block of parmesan cheese
- 2 cups loosely packed baby spinach leaves
- ¼ cup store-bought tapenade
- 2 tbsp extra-virgin olive oil
- Freshly ground pepper
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