I can’t believe how long it’s been since my last blog post. I really have been cooking these past two months, but all I have to show for it are several scribbled, half-finished recipes and about a thousand photos. Hopefully a few of them will make it up here soon. In the interest of actually finishing this one, I’ll keep it short and to the point.
These zucchini-ricotta rolls are ridiculously good and inspired by the first farmer’s market zucchini of the year and some leftover ricotta (from Keswick Creamery). They make an easy-but-impressive, refreshing summer appetizer.
Serves 4-6 (about 24 rolls).
5 ounces ricotta
juice and zest of 1/2 lemon
10 basil leaves, finely chopped
1/2 tsp extra virgin olive oil
salt and pepper, to taste
2 medium zucchini
olive oil or grapeseed oil, for grilling
Heat a grill pan over medium heat. (The thin strips of zucchini are probably too delicate for an outdoor grill.)
Stir together ricotta, lemon zest and juice, chopped basil leaves, and extra virgin olive oil. Season with salt and freshly ground black pepper, to taste. Set aside.
Using a peeler or mandolin, slice zucchini very thin (about 1/16 inch). Gently toss zucchini strips with oil, a few pinches of salt, and freshly ground black pepper, to taste.
Grill zucchini in batches over medium heat for 1-2 minutes, depending on thickness. The thinnest strips will not need to be flipped. When zucchini is tender and well marked, remove to a plate or platter. Continue with remaining zucchini.
To make the rolls:
Place 1-2 teaspoons of ricotta mixture at the end of each zucchini strip. Roll.