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

A light and flavorful dish featuring zucchini rolls stuffed with creamy lemon-basil ricotta and sweet slow roasted tomatoes.

  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 3 medium zucchini, sliced thinly lengthwise
  • Oil for grilling
  • 1 1/2 cups ricotta
  • 1/4 cup Parmigiano Reggiano, grated
  • 2 teaspoons lemon zest
  • 2 tablespoons basil, chopped
  • Salt and pepper to taste
  • 24 basil leaves
  • 24 slow roasted tomatoes, halved

Instructions

  1. Brush the zucchini slices lightly with oil.
  2. Grill the zucchini over medium-high heat until just tender, about 1 minute per side. Remove from the grill and set aside to cool.
  3. In a bowl, mix the ricotta, Parmigiano Reggiano, lemon zest, chopped basil, salt, and pepper until well combined.
  4. Spread the ricotta mixture over each zucchini slice.
  5. Place a basil leaf and a half of slow roasted tomato on each slice of zucchini and then roll them up.
  6. Optionally, you can add 2 teaspoons of chopped mint to the ricotta mixture for extra flavor!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve warm or cold.

  • Author: aymane-mouraigmail-com-2
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Appetizer
  • Method: Grilling
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 rollup
  • Calories: 220
  • Sugar: 3g
  • Sodium: 250mg
  • Fat: 14g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 30mg

Keywords: zucchini rollups, ricotta, appetizer, vegetarian, healthy