Zucchini Rolls with Ricotta and Pine Nuts
Appetizers | International cuisine
⏳ Time
35 minutes
🥕 Ingredients
9
🍽️ Servings
3
Description
If you don't have basil, you can confidently replace it with a tablespoon of dried oregano.
Ingredients
- Pistachios - 0 oz
- Ricotta cheese - 5 oz
- Garlic - 2 cloves
- Basil - 2 sprigs
- Olive Oil - 2 tablespoons
- Ground Black Pepper - ½ teaspoon
- Salt - a pinch
- Courgette - 2 pieces
- Sun-Dried Tomatoes - 3 pieces
Step by Step guide
Step 1
Slice the zucchini into thin strips, sprinkle with salt and pepper, and let sit for 20 minutes to draw out excess moisture. It is advisable to use a slicer or mandoline to ensure the slices are of uniform width.
Step 2
Toast the pine nuts in a dry skillet (without oil), stirring constantly with a wooden spatula, and let cool. Crush in a mortar or any other convenient method.
Step 3
Mix the soft cheese, fresh basil or dried spices, as well as olive oil (1 tablespoon), garlic (pressed), and stir well. Add the nuts and mix again.
Step 4
Wipe the zucchini with paper towels to remove excess moisture. Grill the zucchini in a skillet brushed with olive oil.
Step 5
Wrap the cheese in the zucchini.
Step 6
Chop the sun-dried tomatoes into small pieces and place a piece on each roll.
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