Zucchini and Ricotta Rolls
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
These rolls make a great appetizer before the main course.
Ingredients
- Courgette - 3 pieces
- Pistachios - 1.8 oz
- Ricotta cheese - 8.8 oz
- Meyer Lemon Juice - to taste
- Olive Oil - to taste
- Fresh basil leaves - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Slice the zucchini lengthwise using a vegetable peeler. Select about 40 of the most beautiful strips.
Step 2
Lay them out on a greased tray, drizzle with olive oil, and season with salt and pepper. Let marinate for 20 minutes.
Step 3
Toast the pine nuts in a hot skillet until golden brown.
Step 4
Mix the ricotta with lemon juice and olive oil, seasoning to taste. Add chopped basil and toasted nuts.
Step 5
Place a teaspoon of this mixture at one end of a strip and roll it up, lifting the zucchini with a knife. Repeat with the remaining strips until the filling is used up.
Step 6
Arrange the rolls vertically on a plate, sprinkle with pepper, and lightly drizzle with olive oil.
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