Zucchini rolls with ricotta
12 servings
20 minutes
Zucchini rolls with ricotta are a delicate and exquisite dish of Italian cuisine, harmoniously combining the freshness of vegetables and the softness of cheese. This recipe originates from traditional Mediterranean cuisine, where the simplicity of ingredients reveals their true flavor. Marinated slices of zucchini acquire a subtle tang from balsamic vinegar, while the filling of ricotta, lemon juice, basil, and pine nuts gives them a creamy texture and nutty undertone. Light and airy, these rolls can serve as an elegant appetizer for a festive dinner or a refreshing summer snack. They can be served as a standalone dish or complemented with other Mediterranean treats to create a vibrant gastronomic impression.
1
Cut the zucchini in half lengthwise, then into 24 long strips. Drizzle with olive oil and balsamic vinegar. Cover and let marinate in the fridge for at least 20 minutes. Can be prepared up to 6 hours in advance.
- Zucchini: 4 pieces
- Olive oil: 3 tablespoons
- Balsamic vinegar: 3 tablespoons
2
Mix ricotta with lemon juice and seasonings to taste, then add basil and pine nuts.
- Ricotta cheese: 250 g
- Lemon juice: 1 tablespoon
- Basil leaves: 0.3 glass
- Roasted pine nuts: 50 g
3
Place 1 tsp of the mixture at one end of the zucchini strip and roll it up. Repeat until all the filling is used.
4
Place the rolls vertically on a plate and season with black pepper. Before serving, drizzle with a little oil and balsamic vinegar.
- Olive oil: 3 tablespoons
- Balsamic vinegar: 3 tablespoons