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
Scale
- 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