Description
Elegant grilled zucchini slices rolled around a zesty ricotta filling and topped with sweet, slow-roasted tomatoes for a light yet flavorful 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, 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
- Toothpicks for securing rollups
Instructions
1. Prepare the Crust:
- Preheat oven to 300°F (150°C). 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. Set aside.
- Preheat grill or grill pan to medium-high heat. Brush zucchini strips lightly with olive oil and grill for 2-3 minutes per side until tender with grill marks. Let cool.
- In a bowl, mix ricotta, Parmesan, basil, lemon zest, lemon juice, garlic, salt, and pepper until well combined.
- Lay a zucchini strip flat, spoon about 1 tablespoon of ricotta mixture onto one end, and roll up tightly. Secure with a toothpick. Repeat with remaining strips.
- Arrange rollups on a serving platter, top with slow-roasted tomatoes, and garnish with extra basil if desired. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste.