Zucchini Rolls with Ricotta and Pesto

Ingredients

• 3 medium zucchini
• 1 cup ricotta cheese
• ½ cup basil pesto
• ¼ cup pine nuts
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. 1

   Slice the 3 zucchini lengthwise into thin strips, about 1/8 inch thick. Use a mandoline or a sharp knife.

2. 2

   Brush the zucchini strips with 1 tbsp olive oil and season with 0.5 tsp salt and 0.25 tsp pepper.

3. 3

   Heat a grill pan or skillet over medium-high heat. Grill the zucchini strips for 1-2 minutes per side until tender and lightly charred. Set aside to cool.

4. 4

   In a small bowl, mix the 1 cup ricotta with 2 tbsp of the pesto until well combined.

5. 5

   Spread a thin layer of the ricotta mixture over each zucchini strip. Roll up tightly and place seam-side down on a serving plate.

6. 6

   In a dry small skillet over medium heat, toast the 0.25 cup pine nuts for 2-3 minutes until golden and fragrant, shaking often.

7. 7

   Drizzle the rolls with the remaining pesto and olive oil, then sprinkle with the toasted pine nuts. Serve at room temperature.

Tools you’ll need

• Mandoline or sharp knife
• Grill pan or skillet
• Small bowl
• Serving plate

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