These grilled zucchini rollups are filled with creamy lemon-basil ricotta and sweet roasted tomatoes — a fresh, elegant, and healthy summer appetizer.
Ingredients
• 3 medium zucchini, sliced thinly lengthwise
• Olive oil, for brushing
• 1½ cups ricotta
• ¼ cup Parmigiano Reggiano, grated
• 2 teaspoons lemon zest
• 2 tablespoons fresh basil, chopped
• Salt and pepper, to taste
• 24 basil leaves
• 24 slow-roasted tomato halves
Instructions
1. Slice zucchini lengthwise into thin ribbons using a mandoline or sharp knife.
2. Brush both sides of each slice with olive oil.
3. Grill over medium-high heat for about 1 minute per side, until tender. Let cool.
4. In a bowl, mix ricotta, Parmesan, lemon zest, chopped basil, salt, and pepper.
5. Spread a teaspoon of ricotta mixture on each zucchini slice.
6. Top with a whole basil leaf and a roasted tomato half.
7. Roll up the zucchini slices gently and place seam-side down.
8. Serve immediately or refrigerate until ready to enjoy.
Notes
– Optional: Add 2 teaspoons of chopped mint for extra herbal flavor.
– To prep ahead, grill zucchini and mix filling one day in advance.
– Use sun-dried tomatoes if slow-roasted ones aren’t available.
– Not recommended for freezing — best served fresh or within 24–48 hours.