Grilled Zucchini Rollups Stuffed with Lemon-Basil Ricotta and Slow-Roasted Tomatoes
Grilled Zucchini Rollups Stuffed with Lemon-Basil Ricotta and Slow-Roasted Tomatoes are a delightful dish that combines fresh ingredients and vibrant flavors. These rollups make for a delicious appetizer or a light meal, perfect for any occasion. The grilled zucchini gives a smoky taste, while the lemon-basil ricotta adds a creamy and tangy twist. Topped with sweet slow-roasted tomatoes, these rollups are sure to impress!
Why Make This Recipe
This recipe is not only tasty but also healthy. Zucchini is low in calories and rich in vitamins, making it a perfect choice for those looking to eat lighter. The homemade lemon-basil ricotta filling adds a burst of flavor that will excite your taste buds. Plus, slow-roasted tomatoes bring a sweet and savory note that balances perfectly with the other ingredients. It’s a great way to enjoy seasonal vegetables and is also vegetarian-friendly.
How to Make Grilled Zucchini Rollups Stuffed with Lemon-Basil Ricotta and Slow-Roasted Tomatoes
Ingredients:
- 2–3 medium zucchinis, thinly sliced lengthwise (about 1/8-inch thick)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup ricotta cheese (drain excess liquid if needed)
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh basil
- Slow-roasted tomatoes (to taste)
Directions:
- Preheat the grill to medium heat.
- Brush zucchini slices with olive oil and season with salt and pepper.
- Grill the zucchini slices for about 2-3 minutes on each side until tender and grill marks appear.
- In a bowl, combine ricotta cheese, lemon zest, lemon juice, and chopped basil. Mix well.
- Place a spoonful of the ricotta mixture on one end of each zucchini slice and roll it up.
- Secure with a toothpick if necessary.
- Top with slow-roasted tomatoes and serve.
How to Serve Grilled Zucchini Rollups Stuffed with Lemon-Basil Ricotta and Slow-Roasted Tomatoes
These rollups can be served warm or at room temperature. They make a great finger food for parties or can be plated as a side dish alongside grilled meats or salads. You might also consider drizzling a little extra olive oil or balsamic reduction over the top for added flavor.
How to Store Grilled Zucchini Rollups Stuffed with Lemon-Basil Ricotta and Slow-Roasted Tomatoes
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to 2-3 days. To reheat, place them in the microwave for a few seconds or enjoy them cold!
Tips to Make Grilled Zucchini Rollups Stuffed with Lemon-Basil Ricotta and Slow-Roasted Tomatoes
- Ensure your zucchini is sliced evenly for a consistent grilling and easier rolling.
- Don’t skip the slow-roasting of tomatoes; it enhances their flavor significantly.
- Feel free to experiment with different herbs or spices in the ricotta filling to suit your taste.
Variation
You can add different ingredients to the ricotta filling, such as grated Parmesan cheese or garlic powder, for a twist. Additionally, you might swap out the basil for other herbs like parsley or dill based on your preference.
FAQs
1. Can I make these rollups in advance?
Yes, you can prepare the rollups a few hours in advance and refrigerate them until you’re ready to serve. Just add the tomatoes right before serving.
2. What can I serve with these rollups?
They pair wonderfully with a fresh salad, grilled proteins, or even a nice crusty bread to soak up the flavors.
3. Can I grill the zucchini in the oven if I don’t have a grill?
Absolutely! You can roast the zucchini slices in the oven at 400°F for about 15 minutes, flipping halfway through. Just keep an eye on them to prevent overcooking.
Enjoy your delicious Grilled Zucchini Rollups Stuffed with Lemon-Basil Ricotta and Slow-Roasted Tomatoes!
Print
Grilled Zucchini Rollups Stuffed with Lemon-Basil Ricotta and Slow-Roasted Tomatoes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious grilled zucchini filled with creamy lemon-basil ricotta and topped with sweet slow-roasted tomatoes, perfect for a light meal or appetizer.
Ingredients
- 2–3 medium zucchinis, thinly sliced lengthwise (about 1/8-inch thick)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup ricotta cheese (drain excess liquid if needed)
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh basil
- Slow-roasted tomatoes (to taste)
Instructions
- Preheat the grill to medium heat.
- Brush zucchini slices with olive oil and season with salt and pepper.
- Grill the zucchini slices for about 2-3 minutes on each side until tender and grill marks appear.
- In a bowl, combine ricotta cheese, lemon zest, lemon juice, and chopped basil. Mix well.
- Place a spoonful of the ricotta mixture on one end of each zucchini slice and roll it up.
- Secure with a toothpick if necessary.
- Top with slow-roasted tomatoes and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 rollup
- Calories: 200
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
Keywords: zucchini, ricotta, appetizer, vegetarian, grilling, summer recipes, healthy eating