Lemon-Basil Ricotta Zucchini Rollups with Slow Roasted Tomatoes Recipe

Introduction

These rollups stuffed with lemon-basil ricotta and slow roasted tomatoes are a fresh and flavorful appetizer or light snack. The combination of creamy ricotta, zesty lemon, and sweet roasted tomatoes wrapped in tender grilled zucchini makes for a delightful bite every time.

Ingredients

• 3 medium zucchini, sliced thinly lengthwise
• Olive oil, for brushing
• 1½ cups ricotta
• ¼ cup Parmigiano Reggiano, grated
• 2 teaspoons lemon zest
• 2 tablespoons fresh basil, chopped
• Salt and pepper, to taste
• 24 basil leaves
• 24 slow-roasted tomato halves

Instructions

1. Step 1: Slice zucchini lengthwise into thin ribbons using a mandoline or a sharp knife.
2. Step 2: Brush both sides of each zucchini slice with olive oil.
3. Step 3: Grill the zucchini slices over medium-high heat for about 1 minute per side until tender, then let them cool.
4. Step 4: In a bowl, mix ricotta, grated Parmigiano Reggiano, lemon zest, chopped basil, salt, and pepper until well combined.
5. Step 5: Spread about a teaspoon of the ricotta mixture onto each zucchini slice.
6. Step 6: Top each with a whole basil leaf and a slow-roasted tomato half.
7. Step 7: Roll up the zucchini slices gently and place them seam-side down to hold their shape.
8. Step 8: Serve immediately or refrigerate until ready to enjoy.

Tips & Variations

• For easier rolling, slice the zucchini as thin as possible and grill just until tender to keep them flexible.
• You can substitute slow-roasted tomatoes with sun-dried tomatoes packed in oil for a similar intense flavor.
• Add a drizzle of balsamic glaze on top before serving for a touch of sweetness and acidity.
• Use fresh mozzarella instead of ricotta for a different texture and flavor.

Storage

Store the rollups in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh but can be served cold or at room temperature. Avoid freezing as it may affect the texture of the zucchini and ricotta.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these rollups in advance?

Yes, you can assemble the rollups a few hours before serving and keep them refrigerated. Just make sure to cover them tightly to prevent drying out.

What if I don’t have a grill?

You can cook the zucchini slices on a grill pan or a lightly oiled skillet over medium-high heat to achieve similar results.

Lemon-Basil Ricotta Zucchini Rollups with Slow Roasted Tomatoes Recipe

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4.6 from 53 reviews

These zucchini rollups are a fresh and flavorful appetizer or light meal featuring thinly sliced grilled zucchini wrapped around a creamy lemon-basil ricotta filling and slow-roasted tomato halves. The combination of tender grilled zucchini, tangy lemon zest, aromatic basil, and savory Parmesan creates a vibrant and delicious bite-perfect for summer gatherings or a healthy snack.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 24 rollups 1x
• Category: Appetizer
• Method: Grilling
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Zucchini Base

• 3 medium zucchini, sliced thinly lengthwise
• Olive oil, for brushing

Ricotta Filling

• 1½ cups ricotta cheese
• ¼ cup Parmigiano Reggiano, grated
• 2 teaspoons lemon zest
• 2 tablespoons fresh basil, chopped
• Salt and pepper, to taste

Assembly

• 24 basil leaves
• 24 slow-roasted tomato halves

Instructions

1. Prepare zucchini slices: Slice the zucchini lengthwise into thin ribbons using a mandoline or sharp knife to ensure even and delicate slices.
2. Brush with olive oil: Lightly brush both sides of each zucchini slice with olive oil to prevent sticking and aid in grilling.
3. Grill zucchini: Place the zucchini slices on a grill over medium-high heat and cook for about 1 minute per side until tender grill marks appear. Remove and let cool before assembling.
4. Mix ricotta filling: In a mixing bowl, combine the ricotta cheese, grated Parmigiano Reggiano, lemon zest, chopped fresh basil, salt, and pepper. Stir well to create a smooth, fragrant filling.
5. Spread ricotta on zucchini: Take each zucchini slice and spread approximately one teaspoon of the ricotta mixture evenly over the surface.
6. Add toppings: Top each slice with a whole basil leaf and one half of a slow-roasted tomato to add flavor and visual appeal.
7. Roll the zucchini: Gently roll each zucchini slice from one end to the other, making sure the ricotta and toppings stay inside. Place the rolls seam-side down to secure.
8. Serve or refrigerate: Serve the rollups immediately for the best flavor and texture, or refrigerate until ready to enjoy as a refreshing appetizer or snack.

Notes

• Use a mandoline for uniformly thin zucchini slices to ensure even grilling and easy rolling.
• Slow-roasted tomatoes add a concentrated sweet flavor; if unavailable, oven-roast cherry tomatoes with olive oil and herbs.
• These rollups are best served fresh but can be refrigerated up to 24 hours.
• Adjust salt and pepper to taste depending on the saltiness of your Parmesan cheese.
• For a vegetarian dish, ensure the Parmigiano Reggiano is vegetarian-friendly or substitute with a suitable hard cheese.

Keywords: zucchini rollups, ricotta, grilled zucchini, lemon basil ricotta, slow roasted tomatoes, Italian appetizer, vegetarian snacks