Grilled Zucchini Rollups Stuffed with Lemon-Basil Ricotta and Slow-Roasted Tomatoes
Total Time: 1 hr 30 min (includes roasting time)
Serves: 4 (as an appetizer or side)
Ingredients
For the Zucchini:
2–3 medium zucchinis, thinly sliced lengthwise (about 1/8-inch thick)
1 tablespoon olive oil
Salt and pepper, to taste
For the Ricotta Filling:
1 cup ricotta cheese (drain excess liquid if needed)
Zest of 1 lemon
1 tablespoon lemon juice
1/4 cup chopped fresh basil
1 small garlic clove, finely grated or minced
Salt and pepper, to taste
For the Slow-Roasted Tomatoes:
1 pint cherry or grape tomatoes, halved
1 tablespoon olive oil
1/2 teaspoon dried oregano
Salt and pepper, to taste
Optional Garnish:
Extra chopped basil or parsley
Drizzle of balsamic glaze
Instructions
1. Slow-Roast the Tomatoes:
Preheat oven to 300°F (150°C).
Place halved cherry tomatoes on a baking sheet, cut-side up. Drizzle with olive oil, sprinkle with oregano, salt, and pepper.
Roast for 60–75 minutes, until soft and slightly caramelized. Set aside to cool.
2. Grill the Zucchini:
While tomatoes roast, brush zucchini slices lightly with olive oil and season with salt and pepper.
Grill on a stovetop grill pan or outdoor grill over medium-high heat for 1–2 minutes per side, until tender and grill-marked.
Let them cool slightly on a plate or rack.
3. Prepare the Ricotta Filling:
In a bowl, mix together the ricotta, lemon zest, lemon juice, chopped basil, garlic, salt, and pepper. Taste and adjust seasoning if needed.
4. Assemble the Rollups:
Lay grilled zucchini slices flat. Place a spoonful of the lemon-basil ricotta at one end of each slice. Add a piece or two of slow-roasted tomato on top.
Gently roll up and place seam-side down on a serving platter.
5. Serve:
Garnish with extra fresh herbs and an optional drizzle of balsamic glaze for sweetness and depth.
Tips:
Use a mandoline for even zucchini slices.
These can be made ahead and served chilled or at room temperature.
Add a pinch of chili flakes to the ricotta if you like a bit of heat.
Nutrition per Serving (1/4 of recipe):
Calories: 160
Protein: 7g
Carbohydrates: 7g
Sugars: 4g
Fiber: 2g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 150mg
Calcium: ~15% DV
Vitamin C: ~30% DV
Vitamin A: ~20% DV