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Grilled Zucchini Rollups Stuffed with Lemon-Basil Ricotta and Slow Roasted Tomatoes

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These elegant zucchini rollups are filled with creamy lemon-basil ricotta and sweet roasted tomatoes—perfect as a light appetizer or summer side.

Ingredients

For the Rollups:

2 medium zucchinis, thinly sliced lengthwise (about 1/8-inch thick)

Olive oil, for brushing

Salt and pepper, to taste

For the Ricotta Filling:

1 cup whole milk ricotta cheese

1 tsp lemon zest

1 tbsp lemon juice

2 tbsp finely chopped fresh basil

Salt and pepper, to taste

For the Slow Roasted Tomatoes:

1 pint cherry or grape tomatoes, halved

1 tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp dried oregano or thyme (optional)

Instructions

Slow Roast Tomatoes: Preheat oven to 275°F (135°C). Toss tomatoes with olive oil, salt, pepper, and herbs. Spread on a baking sheet and roast for 1.5 to 2 hours, until wrinkled and jammy. Let cool.

Grill Zucchini: Preheat grill or grill pan over medium-high heat. Brush zucchini slices lightly with olive oil and grill 1–2 minutes per side, until tender with grill marks. Season with salt and pepper. Let cool slightly.

Make Ricotta Filling: In a bowl, mix ricotta, lemon zest, lemon juice, chopped basil, salt, and pepper until smooth.

Assemble Rollups: Spread 1–2 teaspoons of ricotta mixture on one end of each grilled zucchini slice. Add 1–2 slow-roasted tomato halves, then gently roll up.

Serve: Arrange rollups on a platter and garnish with extra herbs or a drizzle of olive oil, if desired. Serve chilled or at room temperature.

 

Notes

Can be made a few hours ahead and stored chilled until ready to serve.

Add a small piece of prosciutto to the roll for extra richness.

Swap ricotta for goat cheese for a tangier version.

These make excellent party appetizers or a light lunch side.

Find it online: https://allrecipesmade.com/grilled-zucchini-rollups-stuffed-with-lemon-basil-ricotta-and-slow-roasted-tomatoes/