I don’t know about you, but my kids have a limited list of veggies they will eat raw. With or without dip it doesn’t really matter. Zucchini, sadly, does not make the cut.
For some reason cutting a vegetable differently can create a more appealing texture. I occasionally make zucchini pappardelle , so I used that technique to create thin ribbons of zucchini. I’ve seen lots of ideas for grilled zucchini roll-ups, but I really didn’t want to have to cook anything. Not only would that defeat the purpose of eating more raw vegetables, but really was I going to heat up the grill for an afternoon snack?
I skewered the little roll ups to hold them together, and up the cute ante. As I suspected, the kids were much more amenable to consuming “cutesy” food than if I just slapped some zucchini sticks on the table.
And let’s be truthful, I don’t necessarily yearn for zucchini sticks myself on a daily basis.
But I think I may start to covet zucchini roll-ups. And more importantly, the kids ate them and asked for more. What else could a mom want?
With or without the extra pesto drizzled on top they are so pretty, I think they’d make an awesome appetizer too!
On a side note, this is The Well Floured Kitchen’s 100th post! WooHoo! Thanks to all my wonderful readers, I love each and every one of you