Zucchini Rolls with Ricotta and Pine Nuts
Appetizers • International
Description
If you don't have basil, you can confidently replace it with a tablespoon of dried oregano.
Ingredients
- Pistachios 0 oz
- Ricotta cheese 5 oz
- Garlic 2 cloves
- Basil 2 sprigs
- Olive Oil 2 tablespoons
- Ground Black Pepper ½ teaspoon
- Salt a pinch
- Courgette 2 pieces
- Sun-Dried Tomatoes 3 pieces
Step-by-Step Guide
Step 1
Slice the zucchini into thin strips, sprinkle with salt and pepper, and let sit for 20 minutes to draw out excess moisture. It is advisable to use a slicer or mandoline to ensure the slices are of uniform width.
Step 2
Toast the pine nuts in a dry skillet (without oil), stirring constantly with a wooden spatula, and let cool. Crush in a mortar or any other convenient method.
Step 3
Mix the soft cheese, fresh basil or dried spices, as well as olive oil (1 tablespoon), garlic (pressed), and stir well. Add the nuts and mix again.
Step 4
Wipe the zucchini with paper towels to remove excess moisture. Grill the zucchini in a skillet brushed with olive oil.
Step 5
Wrap the cheese in the zucchini.
Step 6
Chop the sun-dried tomatoes into small pieces and place a piece on each roll.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!