Ricotta Stuffed Zucchini RollsAug 13 2011 by
I love to rearrange my furniture. You can get a whole new look using the same items just by placing them differently. You can do the same thing with food. Take some basic ingredients, put them together in a different arrangement and it’s a whole new look and taste. Zucchini is a perfect example of this. This time of year you might be getting pretty tired of looking at and eating this same old summer staple but roll it up around some sun dried tomato and ricotta and you have a whole new side dish to serve up.
- 2 smaller sized zucchini
- 2 tsp extra virgin olive oil
- 1 tbsp white balsamic vinegar
- sea salt and pepper to taste
- 1/2 cup Homemade Ricotta Cheese
- 1 tbsp lemon juice and 1/2 tsp zest
- 2-3 tbsp finely chopped basil
- 1/4 cup sun dried tomatoes, finely chopped
- Remove the ends from the zucchini and slice very thinly lengthwise. A mandolin works best. The first slice is mostly skin and doesn’t work well for rolling so discard it or use it in another dish. I usually get about 5 slices per zucchini.
- Mix together the olive oil, vinegar, salt and pepper in a shallow container. Carefully lay the zucchini strips in the container, making sure to coat each side.
- Refrigerate for 20-30 minutes. This will soften the zucchini for easier rolling later.
- In a small bowl mix together the ricotta, lemon juice, basil and sun dried tomatoes.
- After the zucchini have softened place about 1 tbsp of the cheese mixture at one end of the strip and roll up.
- To serve, place the rolls filling side up, drizzle with the left over marinade and sprinkle with a little lemon zest.
Servings will vary depending on the size of the zucchini. (I made 10 rolls with 2 small zucchini.)
Servings size 5 rolls.
Nutritional information not available at this time.
Zucchini Rolls are best served and eaten right away.