Stuffed Zucchini Rolls

April 9, 2018

 

 

 

Makes about 15 rolls

 

​These rolls are a big hit at parties and go really well with wine and cocktails. You can make them ahead and they are all ready to serve. Ricotta can be replaced with finely minced homemade cottage cheese. If you can’t get feta or cream cheese, simply omit and replace with more ricotta. You can also replace sun dried tomatoes with olives and interchange mint with basil or parsley if you prefer.

 

 

 

What you need-

  • 4 zucchini

  • ½ cup olive oil

  • 1 cups ricotta

  • 2 tsp parmesan or cheddar cheese, grated 

  • Sea salt and fresh pepper to taste

  • ½ cup sun dried tomatoes

  • Handful of fresh basil leaves

 

 

 

Putting it all together-

  1. Slice the zucchini lengthwise into strips approx ¼ inch. Discard the slices from the edges. You should get about 5 slices per zucchini. It is ok if the strips vary in length.

  2. Brush both sides with olive oil and sprinkle with salt and pepper.

  3. Heat a griddle pan and grill both sides till tender but not overcooked.

  4. Place the grilled slices on a plate and allow to cool

  5. In a bowl, combine the ricotta, feta, oregano, salt and pepper to taste.

  6. 6.To make the rolls, place about ½ tbsp of the cheese mix on one end of a zucchini strip and spread slightly. Add one sundried tomato and a mint leaf. Roll tightly beginning from the end which has the cheese and secure with a toothpick

  7. Serve immediately or refrigerate till ready to serve.

 

I LOVE to see your creations. Snap a photo and tag @cucinamiabynatasha on Instagram or hashtag #cucinamiabynatasha. Follow me on Facebook &  Youtube for more easy recipes.

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