Zucchini Spirals With Poblano Chile And Goat Cheese

Name: Zucchini Spirals With Poblano Chile And Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium zucchini; 1/3 cup goat or cream cheese, room temperature; 2 tablespoons cream or milk; 1 poblano pepper; 1/2 red bell pepper diced; 1 garlic cloves, minced with micro planer; 1/4 cup fresh cilantro, leaves only, minced as well as 2 tablespoons roughly chopped leaves for garnish; 2 tablespoons pine nuts; juice of 1 lime; 1 tablespoon canola oil; salt and pepper to taste

Servings: persons

1 medium zucchini
1/3 cup goat or cream cheese, room temperature
2 tablespoons cream or milk
1 poblano pepper
1/2 red bell pepper diced
1 garlic cloves, minced with micro planer
1/4 cup fresh cilantro, leaves only, minced as well as 2 tablespoons roughly chopped leaves for garnish
2 tablespoons pine nuts
juice of 1 lime
1 tablespoon canola oil
salt and pepper to taste

1
1. Shave zucchini into thin strips with a mandolin set to the smallest setting. Set aside.
2
2. Toast pine nuts in a small sauce pan until just golden, about 2 minutes.
3
3. If using goat cheese, mix it with cream or milk to soften it. Use a fork to blend together until creamy. Set aside to come up to room temperature.
4
4. If you have a gas stove, place poblano pepper directly over the flames to char skin. Place blackened pepper in a paper bag to sweat, about 5 minutes. Remove skin, stem and seeds from pepper. Slice into long thin strips and set aside.
5
5. Cut bell pepper into a small dice and set aside.
6
6. Mince cilantro and blend with goat or cream cheese. Add garlic, blend, and season with salt and pepper to taste.
7
7. Lay zucchini out flat of a work surface. Spread cheese mixture over strips, taking care not to tear zucchini. Make sure to place a dollop of cheese at end of strip to act as glue.
8
8. Place a strip of poblano down the center of the strip followed by 6-7 pinenuts. Continue to spread out cheese until it is used.
9
9. Roll zucchini up into a spiral. Mix bell peppers, cilantro, lime juice and oil together in a small bowl. Add leftover pinenuts if have any, Season with salt and pepper and spoon a bit over the tops of rolls to garnish.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium zucchini, 1/3 cup goat or cream cheese, room temperature, 2 tablespoons cream or milk, 1 poblano pepper, and more.

Yes, Zucchini Spirals With Poblano Chile And Goat Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!