That’s right folks – GRILLED! If this weather is going to continue to be mild & dry then I will continue to dominate the grill. This gem of a dish here will be perfect for a healthy snack, lunch or holiday appetizer. They will be a holiday winner for sure as they are easy to grab and light on the belly.

The main key to a successful roll is the thickness of the zucchini slice. Try to get them about 1/4″ thick. If you have a mandoline at hand then I suggest using that for control and consistency. Of course if you do not have one, then a knife will be just fine…just stay a little more focused when slicing the zucchini. Either way – if one or two happen to be too thick and fall apart then I say those are the Chef’s taste testers.

I kept the ingredients minimal with this dish — however — if you have a desire to add something else you like, go for it! Roll-ups are totally flexible and most anything would taste good in this mixture. Enjoy!

Rolls of zucchini with feta and walnuts and chicken by Gordon Ramsay

Grilled Zucchini Roll-Ups with Ricotta & Herbs

(serves 15-20)

~ 2-3 medium zucchini

~ 2 tablespoons olive oil

~ 1 1/4 cup ricotta cheese

~ 1/4 cup fresh basil

~ 2 tablespoons fresh mint, chopped

~ Salt & pepper to taste

~ tomato sauce, optional

Preheat grill or grill pan to medium high heat.

Remove both ends from the zucchini. Use a mandolin or sharp chef’s knife to slice the zucchini lengthwise into slices 1/4-inch thick. Lightly brush each side of the zucchini slices with olive oil. Season with salt and pepper just before placing on the grill. Place zucchini on the grill in a single layer — don’t let the slices overlap — cook in batches if necessary. Cook for about 2 minutes. Flip and cook for another 2 minutes on the other side. When done, the zucchini should feel soft enough to roll and have light grill marks. Remove the zucchini from the grill, and place on a baking sheet to cool completely.

Meanwhile, in a medium bowl, combine the ricotta cheese, basil, mint, 1/4 teaspoon salt, and freshly ground black pepper, and stir together.

At this point, both the zucchini and cheese mixture can be refrigerated for a couple days, until you’re ready to serve.

To assemble, spread a thin layer of ricotta cheese across a strip of zucchini and roll up. Set aside, and repeat with the remainder of the slices.

Feel free to serve a bowl of tomato sauce of your liking as a topper to the rolls.

 

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