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Grilled Zucchini Rollups with Lemon-Basil Ricotta & Slow Roasted Tomatoes

Grilled Zucchini Rollups with Lemon-Basil Ricotta & Slow Roasted Tomatoes

Grilled Zucchini Rollups with Lemon-Basil Ricotta & Slow Roasted Tomatoes are a fresh and elegant dish that perfectly captures the essence of summer dining. These delightful rollups feature tender, grilled zucchini strips filled with a creamy lemon-basil ricotta mixture, complemented by the rich flavor of slow-roasted tomatoes. Ideal as an appetizer or a light main course, they are not only visually stunning but also packed with nutritious ingredients, making them a perfect choice for gatherings or intimate dinners. Enjoy the burst of flavors in every bite while impressing your guests with this gourmet vegetable dish.

  • Total Time: 25 minutes
  • Yield: Serves 4 (8 rollups) 1x

Ingredients

Scale
  • 2 large zucchinis
  • Olive oil
  • Salt
  • Ricotta cheese
  • Fresh basil
  • Lemon juice
  • Black pepper
  • Tomatoes (for roasting)

Instructions

  1. Slice the zucchinis lengthwise into thin strips (about 1/4 inch thick) and brush both sides with olive oil and salt.
  2. Preheat your grill over medium heat and grill zucchini strips for 2-3 minutes per side until tender with grill marks. Let cool slightly.
  3. In a mixing bowl, combine ricotta cheese, chopped basil, lemon juice, salt, and pepper; mix until smooth.
  4. Place about one tablespoon of the filling at one end of each zucchini strip and roll tightly. Secure with toothpicks if needed.
  5. Serve immediately alongside slow-roasted tomatoes for added flavor.
  • Author: Emmeline
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Grilling
  • Cuisine: Italian

Nutrition

  • Serving Size: 2 rollups (100g)
  • Calories: 150
  • Sugar: 3g
  • Sodium: 180mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 15mg

Keywords: For extra flavor variations, consider adding herbs like thyme or dill to the ricotta mixture. Experiment with other vegetables like eggplant or bell peppers for different textures and tastes.

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