The KitchenAid Vegetable Sheet Cutter Attachment will inspire any crafty chef with delicious sheets of zucchini, cucumber, apples, and other produce. This vegetable sheet cutter is compatible with all KitchenAid Stand Mixers and is built with durable metals and steels. The sharp edge carves perfect sheets out of your favorite fruits and vegetables for clever snacks or a healthy pasta alternative. Once your newest recipe is complete, these vegetable sheet cutters are dishwasher safe and include a case for easy storage. Included with this set is a thin blade, thick blade, zucchini/cucumber adapter, food holder, and food skewer. KitchenAid's Vegetable Sheet Cutter Attachments are perfect for simple weeknight treats or refreshing party appetizers.
- Thin Blade
- Thick Blade
- Zucchini / Cucumber Adapter
- Food Holder
- Food Skewer
- Storage Case
Click Here for More KitchenAid Attachments
Zucchini Lasagna Rolls
Makes 4 servings
- 2 pounds zucchini (2 large zucchini)
- Kosher salt, for sprinkling
- 16 ounces whole milk ricotta cheese, grated (2 cups grated)
- 4 ounces (1/2 cup) mascarpone cheese
- 1 ounce Parmesan cheese, grated (about 1/2 cup grated)
- 1 large egg
- 2 cups packed fresh baby spinach, finely chopped
- 4 garlic gloves, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups marinara sauce
- 2 ounces mozzarella cheese, grated (about 2/3 cup grated)
Preheat oven to 375° F.
Attach your KitchenAid Vegetable Sheet Cutter Attachment to the power hub of the KitchenAid Stand Mixer. Cut off the ends of the zucchini and cut into two even sections approximately 3-4” in length.
Insert the Food Holder into one end of the zucchini and the Zucchini/Cucumber Adaptor into the other end, making sure both pieces are centered and the red arrows line up.
Secure the Food Holder end onto the Vegetable Sheet Cutter Attachment, then insert the skewer through the entire zucchini. Position the Thin Blade, allowing the blade cover to rest on top of the zucchini. Turn the Stand Mixer to Speed 2 and slowly release the blade using the release lever.
Discard the ends of the zucchini sheet that are primarily skin or seeds. Cut the remaining zucchini sheet into 8-9″ pieces.
Repeat with the remaining zucchini. You should end up with 12 pieces.
Line two baking sheets with paper towels. Lay the zucchini pieces in a single layer on the baking sheets with as little overlap as possible.
Sprinkle about 1/2 teaspoon of kosher salt generously over the zucchini sheets. Let sit for 10 minutes or until the water begins to bead on the surface then blot dry with a paper towel. Flip the zucchini sheets then salt the other side and repeat this process again to draw out as much water as possible.
While the zucchini sheets are sitting, prepare your filling.
In a bowl, combine ricotta, mascarpone, and Parmesan cheeses along with egg. Stir well to combine. Fold in the spinach and garlic then season with salt and pepper (go easy on the salt since the zucchini itself is already salted).
Spread about 3/4 cup of marinara sauce in a 13″x9″ baking pan or casserole dish.
Place one zucchini sheet on a clean work surface. Spread about 2-3 tablespoons of filling in an even layer on each sheet, then roll, starting with the short end closest to you.
Place in the prepared baking dish with the seam side down. Repeat with the remaining zucchini sheets, arranging the rolls in 2 rows of 6 in the pan with a little space between them.
Top the rolls with the remaining marinara sauce. Sprinkle with grated mozzarella cheese.
Bake for 20-25 minutes or until the sauce is bubbling and the cheese is fully melted. Remove from the oven and let cool for 5-10 minutes before serving warm.