Ingredients:

  • 2 large zucchini (about 1.5 lbs / 680g)
  • 2 tablespoons olive oil (30 ml), plus extra for brushing
  • Salt and freshly ground black pepper to taste
  • 15 ounces ricotta cheese (425g), whole milk, drained if watery
  • 1/4 cup grated Parmesan cheese (25g)
  • 1 large egg yolk
  • 1 tablespoon lemon zest (from 1 large lemon)
  • 2 tablespoons lemon juice (30 ml)
  • 1 clove garlic, minced
  • 1/4 cup chopped fresh basil (10g)
  • 2 tablespoons pine nuts (20g)
  • Optional: Red pepper flakes, for a touch of heat
  • Olive oil for drizzling
  • Fresh basil leaves for garnish

Instructions:

  1. Slice zucchini lengthwise into thin ribbons (about 1/8 inch / 3mm thick). Brush with olive oil and season with salt and pepper.
  2. Grill zucchini slices over medium heat for 1-2 minutes per side, until lightly charred and pliable. Avoid overcooking. Set aside to cool slightly.
  3. In a mixing bowl, combine ricotta, Parmesan, egg yolk, lemon zest, lemon juice, minced garlic, and chopped basil. Season with salt and pepper. Mix well and chill for 15 minutes to allow flavors to combine.
  4. Toast pine nuts in a dry skillet over medium heat, stirring constantly, until golden brown. Be careful not to burn them!
  5. Place a grilled zucchini slice on a flat surface. Spoon a small amount of the ricotta filling at one end. Roll up tightly.
  6. Place zucchini roll ups seam-side down on a baking sheet. Drizzle with olive oil.
  7. If desired, bake in a preheated oven at 375°F (190°C) for 10-15 minutes, or until heated through.
  8. Sprinkle with toasted pine nuts and fresh basil leaves. Drizzle with a little more olive oil, if desired. Serve warm or at room temperature.