Description
How to make grilled zucchini roll-ups with creamy ricotta filling and fresh herbs that transform simple summer vegetables into elegant appetizers.
Ingredients
Scale
Zucchini Base
- 3 large zucchini, sliced lengthwise into 1/4-inch strips
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Creamy Ricotta Filling
- 1 cup whole milk ricotta cheese
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh basil, finely chopped
- 1 tablespoon fresh chives, minced
- 1 clove garlic, minced
- 1/2 teaspoon lemon zest
Finishing Touches
- 2 tablespoons pine nuts, toasted
- 1 tablespoon balsamic glaze
- Fresh basil leaves for garnish
- Extra Parmesan for serving
- Red pepper flakes, optional
- Lemon wedges for serving
Instructions
- Prep Zucchini: Slice zucchini lengthwise into 1/4-inch strips using a mandoline or sharp knife. Salt strips and let drain 15 minutes to remove excess moisture.
- Make Filling: Combine ricotta, Parmesan, basil, chives, garlic, and lemon zest in a bowl. Mix gently until just combined and season with salt and pepper.
- Heat Grill: Preheat grill or grill pan to medium-high heat. Pat zucchini strips completely dry and brush both sides lightly with olive oil.
- Grill Strips: Grill zucchini 2-3 minutes per side until tender with nice grill marks. Don’t overcook or strips will tear when rolling.
- Cool Down: Transfer grilled zucchini to a plate and let cool 5 minutes. They need to be cool enough to handle but still pliable.
- Assemble Rolls: Spread 1 tablespoon filling on one end of each strip. Roll up gently and place seam-side down on serving platter.
- Final Touches: Drizzle with balsamic glaze, sprinkle with toasted pine nuts, and garnish with fresh basil leaves. Serve immediately or chill until ready.
Notes
- Salt zucchini strips and drain 15 minutes to prevent watery roll-ups.
- Store assembled roll-ups refrigerated up to 2 days with parchment between layers.
- Goat cheese or mascarpone can substitute for ricotta with adjusted seasoning.
- Chill assembled roll-ups 30 minutes before serving to help them hold shape.
- Grill strips just until tender – overcooking makes them tear when rolling.
- Toast pine nuts yourself for best flavor and watch carefully to prevent burning.
Allergy Information: Dairy
Nutrition
- Calories: 145 calories
- Fat: 11g
- Carbohydrates: 6g
- Protein: 8g