Description
Elevate your summer gatherings with these stunning rollups!
Ingredients
Scale
- 3 medium zucchini, sliced lengthwise (1/4 inch thick)
- 1 tablespoon olive oil
- Sea salt and black pepper, to taste
- 1.5 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme or oregano
- 1/2 teaspoon sea salt
- 1/2 teaspoon sugar (optional)
- 1 cup whole-milk ricotta
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1 tablespoon olive oil
- 1/4 cup fresh basil, chopped
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Begin your tasty adventure by preheating your oven to a low temperature of 275°F (135°C). This slow roasting method allows the tomatoes to caramelize and develop complex flavors. In a mixing bowl, toss the cherry tomatoes with olive oil, your choice of dried herbs (like thyme or oregano), sea salt, and—if desired—sugar. The sugar is optional but can enhance the sweetness of the tomatoes as they roast.
- Spread the seasoned tomatoes evenly on a parchment-lined baking sheet, making sure they’re not overcrowded. Pop them into the preheated oven and let them roast for about 1.5 to 2 hours. Keep an eye on them as they transform into jammy bites of goodness, bursting with sweet flavor.
- While the tomatoes are roasting, it’s time to prepare the zucchini. Begin by salting the zucchini ribbons; this draws out moisture and helps enhance their flavor. Allow them to rest for about 15 minutes, then pat them dry with paper towels to remove excess moisture. This crucial step ensures that the zucchini grills perfectly without becoming soggy.
- Next, brush the zucchini slices lightly with olive oil and place them on a preheated grill or grill pan. Grill each slice for around 2 to 3 minutes per side or until they are tender and have beautiful grill marks. Once grilled, set them aside to cool slightly before assembling.
- In a separate bowl, combine the creamy whole-milk ricotta with the vibrant lemon zest and juice, olive oil, chopped basil, sea salt, and black pepper. Mix thoroughly until smooth, allowing each ingredient to harmonize beautifully. This ricotta filling is where the magic happens, infusing each bite with a burst of flavor that pairs wonderfully with the zucchini and tomatoes.
- Now comes the exciting part: assembling your rollups! Take each grilled zucchini slice and spread about 1 teaspoon of the luscious ricotta filling evenly across its surface. Top with 1 to 2 halves of the slow-roasted tomatoes. With the filling and tomatoes in place, roll the zucchini slice tightly from one end to the other. Ensure the seam is facing down as you place them on a serving platter. Continue this process until all zucchini slices are filled and rolled.
Notes
For perfect grilling, make sure the grill is preheated properly to prevent sticking. If you can’t find whole-milk ricotta, a low-fat version works, but may not be as creamy. Feel free to use leftover herbs or other seasonal ingredients based on availability.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Appetizer
Nutrition
- Calories: 150 kcal
- Sodium: 250 mg
- Protein: 6 g