Grilled Zucchini Rolls with Ricotta and Mint
By chef Marco Giampaoli
Tender slices of zucchini filled with ricotta and fresh mint. A great appetizer or light summer side dish.
- 18 min
- total
- Medium
- level
13 min prep · 5 min cook
What you will need
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Zucchini 0.5 pcs -
Ricotta 50 g -
Mint 0.25 pcs -
Italian Hard Cheese 0.5 tbsp
-
Lemon 0.25 pcs -
Garlic 1 clove -
Olive Oil 0.5 tbsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment 🥒✨
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Slice the zucchini. Wash the zucchini and slice it lengthwise into thin slices (about 3-4 mm), ideally using a mandoline.
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Season the zucchini. Brush the slices on both sides with olive oil and lightly salt them.
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Grill the zucchini. Grill the zucchini in a pan or on a grill over high heat for about 1-2 minutes on each side, until softened, then let it cool.
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Prepare the ricotta filling. In a bowl, mix the ricotta, crushed garlic, lemon juice, chopped mint, and a tablespoon of olive oil.
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Season the mixture. Season the mixture with salt and pepper to taste.
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Roll up the zucchini rolls. Place a teaspoon of the ricotta mixture on each zucchini slice and roll into a small roll.
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Transfer to a plate. Transfer the finished rolls to a plate.
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Garnish and serve. Before serving, you can drizzle them with olive oil and sprinkle with Parmesan or nuts, then serve 🧀✨
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