Папки: Vegetables, Tapas
Ingredients:
For the Rollups:
2 large zucchinis, sliced lengthwise into thin strips
Olive oil, for brushing
For the Filling:
1 cup ricotta cheese
Zest of 1 lemon
1 tablespoon lemon juice
2 tablespoons fresh basil, finely chopped
Salt and pepper, to taste
For the Roasted Tomatoes:
1 cup cherry tomatoes, halved
1 tablespoon olive oil
1/2 teaspoon dried oregano
Pinch of salt and pepper
Directions:
Preheat oven to 300°F (150°C). Place cherry tomatoes on a baking sheet, drizzle with olive oil, season with oregano, salt, and pepper, and roast for 60–75 minutes until softened and slightly caramelized.
While tomatoes roast, heat a grill pan or outdoor grill to medium-high heat. Brush zucchini strips lightly with olive oil, then grill for 1–2 minutes per side until tender with charred grill marks. Set aside to cool.
In a bowl, mix ricotta with lemon zest, lemon juice, basil, salt, and pepper until creamy.
To assemble, lay one zucchini strip flat, spread with a spoonful of ricotta mixture, and place a roasted tomato at one end. Roll up tightly and place seam-side down on a platter.
Repeat with remaining zucchini strips. Garnish with fresh basil leaves and a drizzle of olive oil before serving.
For the Rollups:
2 large zucchinis, sliced lengthwise into thin strips
Olive oil, for brushing
For the Filling:
1 cup ricotta cheese
Zest of 1 lemon
1 tablespoon lemon juice
2 tablespoons fresh basil, finely chopped
Salt and pepper, to taste
For the Roasted Tomatoes:
1 cup cherry tomatoes, halved
1 tablespoon olive oil
1/2 teaspoon dried oregano
Pinch of salt and pepper
Directions:
Preheat oven to 300°F (150°C). Place cherry tomatoes on a baking sheet, drizzle with olive oil, season with oregano, salt, and pepper, and roast for 60–75 minutes until softened and slightly caramelized.
While tomatoes roast, heat a grill pan or outdoor grill to medium-high heat. Brush zucchini strips lightly with olive oil, then grill for 1–2 minutes per side until tender with charred grill marks. Set aside to cool.
In a bowl, mix ricotta with lemon zest, lemon juice, basil, salt, and pepper until creamy.
To assemble, lay one zucchini strip flat, spread with a spoonful of ricotta mixture, and place a roasted tomato at one end. Roll up tightly and place seam-side down on a platter.
Repeat with remaining zucchini strips. Garnish with fresh basil leaves and a drizzle of olive oil before serving.