Description
Tender grilled zucchini slices rolled around a creamy lemon-basil ricotta filling and topped with sweet, slow-roasted tomatoes for a vibrant and elegant dish.
Ingredients
Scale
For the Crust:
- 2 medium zucchinis, sliced lengthwise into 1/4-inch strips
- 1 cup whole milk ricotta cheese
- 1/4 cup fresh basil, finely chopped
- 1 lemon, zested and juiced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tablespoons olive oil, divided
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
1. Prepare the Crust:
- Preheat oven to 300°F. Toss cherry tomatoes with 1 tablespoon olive oil, minced garlic, salt, and pepper. Spread on a baking sheet and roast for 45-60 minutes until shriveled and sweet.
- Brush zucchini strips with remaining olive oil and season with salt and pepper. Grill over medium-high heat for 2-3 minutes per side until tender and lightly charred. Let cool slightly.
- In a bowl, mix ricotta, basil, lemon zest, 1 tablespoon lemon juice, Parmesan, salt, and pepper until well combined.
- Lay out a grilled zucchini strip, spoon a tablespoon of ricotta mixture along one end, top with a few roasted tomatoes, and roll up tightly. Repeat with remaining strips.
- Arrange rollups on a serving platter, drizzle with extra lemon juice if desired, and garnish with fresh basil.
Notes
You can customize the seasonings to taste.