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14
2. Preheat oven to 450°F with the
rack in the upper third position.
3. Assemble the Cuisinart
®
PrepExpress
TM
Attachment with
the Slice/Ribbon or Crinkle/
Ribbon Cone and Straight Feed
Tube. Spiralize the zucchini,
stopping to clean the Cutting
Cone as necessary and to remove
the prepared zucchini from the
work bowl as it gets full.
4. Once all zucchini are processed,
cut each spiral into 4 equal-length
spirals with a knife or kitchen
shears. Form each spiral into
a rosette and place onto the
prepared baking pan – they
should t tightly. Brush each
rosette with the remaining olive
oil and sprinkle with salt.
5. In a small prep bowl, combine
half of the shredded Pecorino
Romano with the remaining
ingredients, except for the sauce,
and stir to combine. Evenly divide
the cheese mixture on top of
each zucchini rosette. Top with
½ cup of the marinara sauce and
then sprinkle with the reserved
Pecorino.
6. Bake for 20 to 25 minutes,
or until the cheese is melted and
just browned.
7. Serve immediately with additional
warm marinara sauce.
Nutritional information per rosette:
Calories 91 (64% from fat) • carb. 3g
pro. 5g • fat 7g • sat. fat 3g • chol. 17mg
sod. 108mg • calc. 69mg • fi ber 1g
“PASTA” PRIMAVERA
Zucchini stands in for pasta in
this bright, veggie-loaded dish.
Makes 5 cups
½ small leek, light green and
white parts only, sliced
lengthwise with root end
intact
3 to 4 medium zucchini, about
1½ pounds, trimmed
1 medium carrot, trimmed
3 ounces Parmesan
2 tablespoons unsalted butter
1 cup frozen peas
½ teaspoon kosher salt
¼ teaspoon freshly ground
black pepper
2 tablespoons mint leaves,
torn
2 teaspoons fresh lemon juice
1. Assemble the Cuisinart
®
PrepExpress
TM
Attachment with
the Slice/Ribbon Cone and
Angled Feed Tube. Slice the leek.
Reserve. Replace the Slice/Ribbon
Cone with the 9mm Shred/
Spaghetti Cone and shred the
zucchini. Replace the 9mm
Shred/Spaghetti Cone with the
3.0mm Shred/Spaghetti Cone
and shred the carrot. Reserve
the shredded zucchini and carrot
together. Shred the Parmesan.
Reserve.
2. In a large skillet, heat the butter
over medium-high heat. Once
butter melts and starts to foam,
add the sliced leek. Reduce heat
to medium and cook, stirring
constantly, to soften, about 5
minutes. Add shredded zucchini,
carrot, Parmesan, peas, salt and
pepper. Stir until the cheese is
melted and the vegetables are
warmed through, about 5 min-
utes. Remove from heat and add
the mint and lemon juice.
3. Taste and adjust seasoning as
desired. Serve immediately.
Nutritional information per
serving (1 cup):
Calories 149 (55% from fat)
carb. 9g • pro. 9g • fat 10g • sat. fat 7g
chol. 29mg • sod. 546mg
calc. 249mg • fi ber 3g
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