Crispy Zucchini and Ham Pinwheels with Parmesan

Why This Is Strictly Keto

Zucchini ribbons replace pastry or bread, and a coating of grated Parmesan gives the crunch normally supplied by breadcrumbs. Ham and cheese fill the center, so the whole appetizer is low in carbohydrate.

Ingredients

• 2 large zucchini
• 12 thin slices ham, no added sugar
• 6 slices Gouda cheese, halved
• 2 large eggs, beaten
• 1 cup (100 g) finely grated Parmesan
• Freshly ground black pepper

Pesto garlic dip

• ½ cup (120 g) mayonnaise
• 1 tablespoon basil pesto
• 1 small clove garlic, grated
• 1 teaspoon lemon juice

Instructions

1. Prepare the oven: Heat the oven to 400°F (200°C) and line a baking sheet with parchment.

2. Slice the zucchini: Slice the zucchini lengthwise into thin ribbons with a mandoline or vegetable peeler. Pat dry with paper towels.

3. Roll: Lay 2 ribbons side by side, overlapping slightly. Top with a slice of ham and half a slice of Gouda, then roll up tightly into a pinwheel.

4. Coat: Dip each pinwheel in the beaten egg, then press into the Parmesan. Set on the baking sheet and season with pepper.

5. Bake: Bake for 15 minutes until golden and crisp. Mix the dip ingredients and serve alongside.

Nutritional Info (per serving, approximate)

Tips

• Salt-free, thoroughly dried zucchini ribbons keep the pinwheels crisp.
• An air fryer at 375°F (190°C) for 8–10 minutes gives an even crispier result.
• Secure each pinwheel with a toothpick if the roll will not hold.