Zucchini rolls with ricotta and pine nuts
3 servings
35 minutes
Zucchini rolls with ricotta and pine nuts are a true gastronomic delight, combining the freshness of vegetables, the tenderness of cheese, and a nutty aroma. This recipe is inspired by Mediterranean cuisine, where the simplicity of ingredients transforms into exquisite flavor. Thin slices of zucchini, lightly sautéed for softness, wrap around creamy ricotta mixed with fragrant basil and garlic. Crunchy pine nuts add texture, while sun-dried tomatoes provide a tangy sweetness as the finishing touch. These rolls are perfect as a light appetizer or an elegant addition to dinner. They can be served with a glass of white wine or a fresh green salad, creating an atmosphere of summer enjoyment.
1
Slice the zucchini into thin slices, sprinkle with salt and pepper, and let sit for 20 minutes to release excess moisture. It's best to use a slicer or mandoline for uniform slices.
- Courgette: 2 pieces
- Salt: pinch
- Freshly ground black pepper: 0.5 teaspoon
2
Roast pine nuts in a dry pan (without oil), stirring constantly with a wooden spatula and let cool. Grind in a mortar or any other convenient way.
- Pine nuts: 40 g
3
Mix soft cheese, green basil or dry spices, as well as olive oil (1 tablespoon), garlic (pressed), and mix well. Add nuts and mix again.
- Ricotta cheese: 150 g
- Basil: 2 sprigs
- Olive oil: 2 tablespoons
- Garlic: 2 cloves
- Pine nuts: 40 g
4
Wipe the zucchini with paper towels to remove excess moisture. Grill or fry the zucchini in a pan greased with olive oil.
- Courgette: 2 pieces
- Olive oil: 2 tablespoons
5
Wrap cheese in zucchini.
- Ricotta cheese: 150 g
6
Cut the sun-dried tomatoes into small pieces and place one piece on each roll.
- Sun-dried tomatoes in oil: 3 pieces
