Description
Tender grilled zucchini slices rolled around a creamy lemon-basil ricotta filling, topped with sweet slow roasted tomatoes for a fresh and elegant dish.
Ingredients
Scale
For the Crust:
- 2 medium zucchinis, sliced lengthwise into 1/4-inch strips
- 1 cup whole milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil, finely chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and black pepper to taste
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Fresh basil leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 300°F. Toss cherry tomatoes with olive oil, oregano, salt, and pepper. Spread on a baking sheet and roast for 45-60 minutes until shriveled and sweet.
- Brush zucchini slices with olive oil and grill over medium heat for 2-3 minutes per side until tender and grill marks appear. Let cool slightly.
- In a bowl, mix ricotta, Parmesan, basil, lemon zest, lemon juice, garlic, salt, and pepper until well combined.
- Lay out a grilled zucchini slice, spoon a tablespoon of ricotta mixture along one end, and roll up tightly. Repeat with remaining slices.
- Arrange rollups on a serving platter, top with slow roasted tomatoes, and garnish with fresh basil leaves.
Notes
You can customize the seasonings to taste.