Halloween Pickled Zucchini Rolls with Homemade Boursin

5 from 1 vote

Halloween Pickled Zucchini Rolls with Homemade Boursin

These are a fun appetizer and can be colored in any way you like. Don't want them orange? Omit the turmeric and paprika. The zucchini pickle recipe is adapted from Martha Stewart. A fun and easy shortcut is to use the pickle juice from your favorite jar of pickles and just add a bit of natural food coloring as desired. Doing it this way means no cooking and the zucchini are guaranteed to taste like your favorite pickles. I like to color the filling with squid ink but you can use food grade charcoal powder if you prefer. You can also shortcut the filling by using store-bought Boursin and mixing in squid ink.

Course Appetizer

Cuisine American

Keyword american, appetizer, dairy-free, egg-free, halloween, holiday, nightshade-free, nut-free, vegetarian

Prep Time 20

Cook Time 10

Total Time 4

Servings

Calories 161kcal

Author Jenny Ross

Ingredients

Zucchini Pickles

1 pound medium zucchini
1 tablespoon salt
2 cups apple cider vinegar
1 medium onion diced
1/2 teaspoon stevia glycerite
1/2 tablespoon dry mustard
1/2 tablespoon yellow mustard seed
1/2 teaspoons turmeric
1/2 teaspoon ground cumin
1/2 teaspoon paprika

Filling

8 ounces cream cheese at room temperature, or Kite Hill cream cheese for dairy-free
3 tablespoons butter at room temperature, or butter flavored coconut oil for dairy-free
2 tablespoons heavy cream or cashew cream for dairy-free
2 cloves garlic peeled
2 tablespoons fresh parsley or 1 tablespoon dried
2 tablespoons chives or 1 tablespoon dried
1/4 teaspoon salt
1/8 teaspoon white pepper or to taste
1 tablespoon powdered squid ink or more as needed

Get Recipe Ingredients

Instructions

For the Zucchini Pickles

Slice the zucchini into 1/8-inch thick slices (I like to use a mandolin) and toss with the salt and set aside in a colander in the sink to drain while you prepare the pickling liquid.
Boil together the 1 cup of vinegar, diced onions, stevia, and remaining spices. Remove from heat and add the remaining 1 cup of vinegar. Let cool completely (if the brine is still hot it will ruin the shape and texture of the zucchini), about 20 minutes.
Rinse and dry zucchini with paper towels. Transfer to a 9x13 inch glass baking dish (or plastic ziplock bag) and pour the brine through a fine mesh strainer and over the zucchini slices. Refrigerate for at least 4 days and up to 2 week.

For the Filling

Add the cream cheese, butter and garlic to a food processor and process until smooth. (If you want the dip black color, add the squid ink or charcoal powder too so that it is fully blended.) Add the remaining ingredients and pulse until chopped and mixed. Refrigerate overnight before using. Will keep for 5 days, refrigerated.

To Assemble

When ready to assemble the rolls, remove the zucchini from the brine and dry on paper towels.
Spread a tablespoon of filling over each strip of zucchini. Roll up and arrange on a plate.

Notes

Protein:Energy Quotient [calories]: 0.11, Protein % of calories: 7.1%

Nutrition for the spread alone: Calories: 151 cal, Carbs: 2g, Fiber: 0g, Fat: 15g, Protein: 2g, Protein:Energy Quotient [calories]: 0.08, Protein % of calories: 5.3%

Nutrition