Description
Elegant and light zucchini ribbons are grilled to perfection, then rolled around a creamy, bright ricotta filling for a stunning appetizer or main course.
Ingredients
Scale
For the Crust:
- 2 large zucchinis, sliced lengthwise into 1/4-inch ribbons
- 1 cup whole milk ricotta cheese
- 1/4 cup freshly grated parmesan cheese
- 2 tablespoons fresh basil, finely chopped
- 1 clove garlic, minced
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Prepare the Crust:
- Preheat a grill or grill pan to medium-high heat. Brush zucchini ribbons lightly with olive oil and grill for 2-3 minutes per side, until tender and grill marks appear. Set aside to cool.
- In a medium bowl, combine ricotta, parmesan, basil, garlic, lemon zest, lemon juice, salt, and pepper. Mix until smooth and well combined.
- Lay a grilled zucchini ribbon flat on a work surface. Place a heaping tablespoon of the ricotta mixture at one end and carefully roll the zucchini around the filling. Repeat with remaining zucchini and filling. Serve immediately or chilled.
Notes
You can customize the seasonings to taste.