Description
Grilled Zucchini Rollups with Lemon-Basil Ricotta & Slow Roasted Tomatoes brings together creamy, zesty, and naturally sweet flavors, making for a light and elegant dish perfect for any occasion.
Ingredients
Scale
- 2 large zucchinis, thinly sliced lengthwise
- 1 cup ricotta cheese
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh basil
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil (plus extra for brushing)
- ½ tsp balsamic vinegar
- Salt and pepper, to taste
Instructions
- Begin by preheating your oven to a low temperature of 275°F (135°C). In a mixing bowl, take the halved cherry tomatoes and combine them with 1 tablespoon of olive oil, a drizzle of balsamic vinegar, and a sprinkle of salt. Toss gently to ensure the tomatoes are evenly coated. Place them cut-side up on a prepared baking sheet and let them roast in the oven for about 1½ to 2 hours.
- In a bowl, mix the creamy ricotta cheese with lemon zest, fresh lemon juice, chopped basil, and a dash of salt and pepper. Cover the bowl and let it chill in the refrigerator while you prepare the zucchini.
- Brush each slice of zucchini lightly with olive oil and season with salt and pepper. Preheat your grill to medium-high heat. Grill the zucchini slices for about 1–2 minutes per side until tender.
- Take a slice of grilled zucchini, spread approximately 1 teaspoon of the ricotta mixture on it, and place a roasted tomato at one end. Roll tightly and secure with a toothpick if necessary.
- Arrange the rollups on a platter and drizzle with olive oil before serving. Enjoy warm or at room temperature.
Notes
Make the ricotta filling ahead of time for convenience. Keep it stored in the fridge for freshness.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Appetizer
Nutrition
- Calories: Approximately 120 per serving
- Sodium: 180 mg
- Protein: 6 g