It might be backwards week for me. I posted the finale of our Labor Day celebration meal first, earlier this week. And today, (the last post for the week) I am posting the food item for the commencement of the celebration. Like I said, backwards week. Anyway . . .

It is only fitting that the end of Summer be commemorated with a Summer squash recipe. Zucchini is a prolific producer for most of the Summer, but it all but disappears as soon as the temps start to drop and the days get shorter. They seem to vanish from our gardens, farmers’ markets, produce stands, and grocery stores right about now. (At least the perfect and bountiful ones do. I can sometimes find sad, withered, and bruised versions in our Midwest stores throughout the Fall and Winter months, if I search long and hard enough for them.) So, the start of our Labor Day festivities will include zucchini as the main component of the appetizer course. These were a hit with both the vegetarians and the dedicated meat-eaters that comprised my tasting focus group last weekend!

Zucchini & Goat Cheese Pinwheels

Zucchini & Goat Cheese Pinwheels (adapted from foodnetwork.com) Total Time Required: 30 minutes, Active Time: 30 minutes, Yield: about 30 pinwheels

Ingredients:

• 4 ounces cream cheese
• 4 ounces goat cheese
• 1/2 cup chopped sun-dried tomatoes
• 1/2 cup thawed and well-drained frozen, chopped spinach
• 8 fresh basil leaves, chopped
• 1 clove garlic, crushed or minced
• kosher salt and freshly ground pepper
• 2 long zucchini, thinly sliced (2mm thick) lengthwise

Directions:

In a medium bowl, combine the cream cheese and goat cheese together with a fork.

Combine the cheeses thoroughly.

Mix in the sun-dried tomatoes, spinach, basil and garlic. Season the cheese mixture with salt and pepper to taste.

Add the tomatoes, spinach, basil, garlic, and salt & pepper to the mix.

Pat the zucchini slices dry.

Dry any excess moisture from the zucchini.

Lay a zucchini slice flat on a food prep mat and spread a heaping teaspoon of the cheese mixture on the slice, covering the entire surface as evenly as possible. Starting at a short end, roll the slice towards the other end. Secure the end of the zucchini slice with a toothpick.

Spread the cheese mixture on the zucchini slices and roll them up.

Place the pinwheels upright on a serving tray. Repeat with the remaining zucchini slices and cheese mixture. Refrigerate the pinwheels until ready to serve.

These are delicious bites of Summer!

While it is sad to see Summer end, there’s so much to look forward to in Fall!  ~Linda

Zucchini & Goat Cheese Pinwheels (adapted from foodnetwork.com) Total Time Required: 30 minutes, Active Time: 30 minutes, Yield: about 30 pinwheels

Ingredients:

• 4 ounces cream cheese
• 4 ounces goat cheese
• 1/2 cup chopped sun-dried tomatoes
• 1/2 cup thawed and well-drained frozen chopped spinach
• 8 fresh basil leaves, chopped
• 1 clove garlic, crushed or minced
• kosher salt and freshly ground pepper
• 2 long zucchini, thinly sliced (2mm thick) lengthwise

Directions:

In a medium bowl, combine the cream cheese and goat cheese together with a fork. Mix in the sun-dried tomatoes, spinach, basil and garlic. Season the cheese mixture with salt and pepper to taste.

Pat the zucchini slices dry. Lay a slice flat on a food prep mat and spread a heaping teaspoon of the cheese mixture on it, covering the entire surface as evenly as possible. Starting at a short end, roll the slice towards the other end. Secure the end of the zucchini slice with a toothpick. Place the pinwheels upright on a serving tray. Repeat with the remaining zucchini slices and cheese mixture. Refrigerate the pinwheels until ready to serve.