Ricotta Stuffed Zucchini Rolls |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is one of those recipes where exact measurements simply do not matter. Consult the original recipe for a general idea of the ingredient proportions and adjust to your taste. Ingredients:
4 small zucchini |
1 salt |
1 black pepper |
1 tbsp extra virgin olive oil |
2 tbsp balsamic vinegar |
1 cup fat free ricotta cheese |
1 tsp lemon juice |
1/4 cup basil leaves |
1/4 cup slivered almonds |
Directions:
1. Cut off the stem end of the zucchini. Using a mandolin or a vegetable peeler, slice the zucchini lengthwise into 24 paper-thin strips with a vegetable peeler or mandoline.
2. Season with salt, pepper, and olive oil. Leave to marinate in the refrigerator for at least 20 minutes. The zucchini strips will be more translucent and pliable after resting.
3. Mix the ricotta cheese with the lemon juice. Season with salt and mix vigorously until thoroughly incorporated.
4. Chiffonade the basil leaves. Add the basil and almonds to the ricotta mixture and mix until evenly distributed.
5. Place about 1 tablespoon of the ricotta filling on the cut end of the zucchini strips.
6. Roll up and sprinkle with pepper. Place on a dish with a pool of a little olive oil and balsamic vinegar.
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