3-4 narrow approx. 6″ long zucchinis
1 pkg. garlic and herb Boursin cheese, room temperature
fresh marinara sauce (optional)
Cut the top and bottom off the zucchini. Using a cheese slicer or mandolin, slice a thin layer off and discard. Continue to slice as many thin layers as you can get from each zucchini, discarding the “top” and “bottom” slice, these are the slices with the peel. Lay the slices out on paper towel lined cookie sheets and salt lightly. Allow to “sweat” for about 10 minutes. turn the slices over and repeat. This draws out the excess moisture from the zucchini. Dab any extra moisture with a paper towel.
Using 4 slices for each serving, weave the zucchini slices together as shown.
Place a small amount (approx. 1 tbsp.) of the softened boursin cheese in the center and fold the slices over as shown to form a neat package. Gently turn the package over and place on serving dish. Serve chilled.
I spread a small amount of chilled fresh marinara sauce and a light drizzle of basil pesto on a platter and placed the zucchini packets on top of that. You can also present these on individual plates for real some real “wow” factor.