Recipe notes and tips
Choose the right zucchini
Look for straight, firm, medium-sized zucchini. They’re easier to slice into evenly sized ribbons and roll without breaking. A mandoline works best, but a sharp vegetable peeler can also work if it produces ribbons thick enough to hold the filling.
How do I keep the zucchini pinwheels crispy?
Zucchini contains a lot of water, so removing excess moisture is key. Briefly air-frying the ribbons before assembling helps soften them and release some moisture. Pat them dry before rolling, and avoid overcrowding the air fryer so the Parmesan can brown properly.
Can I use another cheese?
Absolutely! Gouda melts beautifully, but mozzarella, provolone, Swiss cheese, or cheddar also work well. Choose a cheese that can be cut into strips and melts without becoming too runny.
Can I use another deli meat?
Yes! Thinly sliced turkey, chicken, or roast beef can replace the ham. Choose a variety without added sugar and check that it’s gluten-free if needed.
Do I need to add salt and pepper?
No additional seasoning is necessary. The ham, Gouda, Parmesan, and pesto already provide plenty of flavor and saltiness.
Can I make these in the oven?
Yes! Preheat the oven to 400°F (200°C). Arrange the zucchini ribbons on a parchment-lined baking sheet and bake for about 5 minutes, until pliable. Pat dry, assemble the pinwheels, and coat with Parmesan as directed.
Place the pinwheels upright on a parchment-lined baking sheet and bake for approximately 12–15 minutes, or until the cheese has melted and the Parmesan is golden. For a crispier finish, broil briefly at the end, watching carefully to prevent burning.
Make-ahead tips
Prepare the pesto garlic aioli up to 3 days in advance and store it in an airtight container in the refrigerator.
You can also prepare the zucchini ribbons and cut the fillings ahead of time. For the best texture, assemble and air-fry the pinwheels just before serving.
Storage and reheating
Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F (175°C) until heated through. The Parmesan coating will be crispiest when freshly cooked.
