, nutritional review by Jill Wallentin
in Recipes, Appetizer, Snack Crispy keto zucchini pinwheels
Ingredients
- 1½ lbs 650 g zucchini
- 6 oz. 170 g smoked deli ham cut into strips or deli turkey
- 6 oz. (1½ cups) 170 g (350 ml) Gouda cheese cut into strips
- 1 tbsp 1 tbsp olive oil
- ½ cup (11⁄3 oz.) 120 ml (40 g) shredded Parmesan cheese
- ½ cup 120 ml mayonnaise
- 1 tbsp 1 tbsp green pesto
- 1 1 garlic clove mincedgarlic cloves minced
- 1 tsp 1 tsp lemon juice
Instructions
- Wash and trim the zucchini. Using a mandoline, slice it lengthwise into thin ribbons, about 1/8 inch (3 mm) thick. Pat the ribbons dry with paper towels.
- Arrange the zucchini ribbons in a single layer in the air fryer basket, working in batches. Air-fry at 350°F (175°C) for 3–4 minutes, until softened and pliable but not browned. Let cool slightly, then pat dry again to remove excess moisture.
- Place a strip of ham and a strip of Gouda on a zucchini ribbon. Roll up tightly, then wrap another zucchini ribbon around the outside to help hold everything together. Secure with a toothpick if needed. Repeat with the remaining ingredients.
- Brush the pinwheels lightly with olive oil. Place the shredded Parmesan in a shallow bowl and gently roll the outside of each pinwheel in the cheese, pressing lightly to help it adhere.
- Arrange the pinwheels upright in the air fryer basket, leaving a little space between them. Air-fry at 400°F (200°C) for 6–8 minutes, or until the Parmesan is golden and crisp and the Gouda has melted. Check toward the end to prevent over-browning. Work in batches if necessary.
- Meanwhile, combine the mayonnaise, pesto, garlic, and lemon juice in a small bowl. Stir until smooth and creamy.
- Let the pinwheels rest for 2–3 minutes before carefully removing them from the air fryer. Remove any toothpicks and serve warm with the pesto garlic aioli.
Recipe notes and tips
Choose the right zucchini
Look for straight, firm, medium-sized zucchini. They're easier to slice into evenly sized ribbons and roll without breaking. A mandoline works best, but a sharp vegetable peeler can also work if it produces ribbons thick enough to hold the filling.
How do I keep the zucchini pinwheels crispy?
Zucchini contains a lot of water, so removing excess moisture is key. Briefly air-frying the ribbons before assembling helps soften them and release some moisture. Pat them dry before rolling, and avoid overcrowding the air fryer so the Parmesan can brown properly.
Can I use another cheese?
Absolutely! Gouda melts beautifully, but mozzarella, provolone, Swiss cheese, or cheddar also work well. Choose a cheese that can be cut into strips and melts without becoming too runny.
Can I use another deli meat?
Yes! Thinly sliced turkey, chicken, or roast beef can replace the ham. Choose a variety without added sugar and check that it's gluten-free if needed.
Do I need to add salt and pepper?
No additional seasoning is necessary. The ham, Gouda, Parmesan, and pesto already provide plenty of flavor and saltiness.
Can I make these in the oven?
Yes! Preheat the oven to 400°F (200°C). Arrange the zucchini ribbons on a parchment-lined baking sheet and bake for about 5 minutes, until pliable. Pat dry, assemble the pinwheels, and coat with Parmesan as directed.
Place the pinwheels upright on a parchment-lined baking sheet and bake for approximately 12–15 minutes, or until the cheese has melted and the Parmesan is golden. For a crispier finish, broil briefly at the end, watching carefully to prevent burning.
Make-ahead tips
Prepare the pesto garlic aioli up to 3 days in advance and store it in an airtight container in the refrigerator.
You can also prepare the zucchini ribbons and cut the fillings ahead of time. For the best texture, assemble and air-fry the pinwheels just before serving.
Storage and reheating
Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F (175°C) until heated through. The Parmesan coating will be crispiest when freshly cooked.
