Description
A fresh and tasty dish combining creamy lemon-basil ricotta and sweet slow-roasted tomatoes, perfect for summer occasions.
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-high heat.
- Toss the zucchini slices with olive oil, salt, and pepper.
- Grill the zucchini slices for 2-3 minutes on each side until they are tender and have grill marks.
- In a bowl, mix the ricotta cheese, lemon zest, lemon juice, and chopped basil together until well combined.
- Take a grilled zucchini slice, place a spoonful of the ricotta mixture on one end, and roll it up.
- Secure with a toothpick if necessary.
- Serve with slow-roasted tomatoes on the side.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the grill or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 rollup
- Calories: 150
- Sugar: 2g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
Keywords: zucchini rollups, ricotta, summer appetizer, grilled vegetables, vegetarian