Grilled Zucchini Rollups Stuffed with Lemon-Basil Ricotta and Slow Roasted Tomatoes

 

Ingredients:

Zucchini:

2 medium zucchinis, sliced lengthwise into thin strips

(300 g)

1 tablespoon olive oil

(15 ml)

Salt and pepper, to taste

Lemon-Basil Ricotta:

1 cup ricotta cheese

(225 g)

1 tablespoon lemon juice

(15 ml)

1 teaspoon lemon zest

(2 g)

2 tablespoons fresh basil, chopped

(5 g)

Salt and pepper, to taste

Slow Roasted Tomatoes:

1 cup cherry tomatoes

(150 g)

1 tablespoon olive oil

(15 ml)

1/4 teaspoon salt

(1 g)

1/4 teaspoon black pepper

(1 g)

Optional Garnish:

Fresh basil leaves or microgreens

Directions:

Preheat oven to 300°F / 150°C. Toss cherry tomatoes

with olive oil, salt, and pepper; roast 25–30 minutes until

concentrated and soft.

Brush zucchini slices with olive oil, season with salt and

pepper, and grill 2–3 minutes per side until tender.

Mix ricotta, lemon juice, zest, basil, salt, and pepper.

Place a spoonful of ricotta and a few roasted tomatoes

at the end of each zucchini slice and roll tightly.

Arrange rollups on a platter, garnish with basil, and serve

warm or at room temperature.

Prep Time: 15 minutes | Cooking Time: 30 minutes |

Total Time: 45 minutes

Kcal: ~180 kcal per rollup | Servings: 6 servings