Ingredients:

  • 2 medium zucchini (approximately 1 pound/450g), about 1.5 inch thickness
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 15 ounces (425g) full-fat ricotta cheese
  • 1/4 cup grated Parmesan cheese (25g), plus extra for garnish
  • 1/4 cup chopped fresh basil (loosely packed)
  • 1/4 cup chopped fresh parsley (loosely packed)
  • 1 clove garlic, minced
  • 1 large egg, lightly beaten
  • 1/4 teaspoon salt (1.25 ml), or to taste
  • 1/8 teaspoon black pepper (0.63 ml), or to taste
  • Balsamic glaze/reduction (optional)
  • Chopped basil (optional)
  • Cherry tomatoes, halved (optional)

Instructions:

  1. Slice the zucchini lengthwise into thin ribbons using a mandoline or vegetable peeler. Aim for roughly 1/8 inch thick slices. Place the zucchini slices in a colander, sprinkle with salt, and let them rest for 15 minutes to draw out excess moisture.
  2. While the zucchini rests, combine ricotta cheese, Parmesan cheese, basil, parsley, garlic, egg, salt, and pepper in a large bowl. Mix well until thoroughly combined.
  3. Preheat the grill to medium heat. Pat the zucchini slices dry with paper towels. Brush both sides of the zucchini with olive oil. Grill the zucchini slices for 1-2 minutes per side, until slightly softened and grill marks appear. Be careful not to overcook; they should still be pliable.
  4. Lay a grilled zucchini slice flat on a work surface. Place a spoonful of ricotta filling at one end of the zucchini. Roll the zucchini slice tightly around the filling and secure with a toothpick if necessary.
  5. Arrange the zucchini roll-ups on a platter. Drizzle with balsamic glaze/reduction, and garnish with extra grated Parmesan cheese and chopped fresh basil, if desired. Serve immediately or chill for later.