Grilled Zucchini Rolls with Sun Dried Tomato Pesto and Basil Ricotta

Ingredients

• •2 medium zucchinis, sliced lengthwise into thin strips
• •1/2 cup sun-dried tomatoes in oil, drained
• •2 tablespoons olive oil
• •1 small clove garlic
• •2 tablespoons grated Parmesan cheese
• •1/4 cup pine nuts, toasted
• •1 cup ricotta cheese
• •1/4 cup fresh basil leaves, chopped
• •1/2 teaspoon lemon zest
• •Salt and pepper to taste

Instructions

1. 1

   Preheat your grill or grill pan over medium-high heat.

2. 2

   Slice the zucchinis lengthwise into thin strips, about 1/8-inch thick. Lightly brush both sides with olive oil and season with a pinch of salt and pepper.

3. 3

   Grill the zucchini slices for 2-3 minutes per side, or until they are tender and have visible grill marks. Remove from the grill and let them cool slightly.

4. 4

   To make the sun-dried tomato pesto, combine the sun-dried tomatoes, 2 tablespoons of olive oil, garlic, Parmesan cheese, and toasted pine nuts in a food processor. Blend until smooth and season with salt and pepper to taste.

5. 5

   In a separate bowl, mix the ricotta cheese, chopped basil, lemon zest, a pinch of salt, and pepper until well combined.

6. 6

   Lay a grilled zucchini slice flat on a clean surface. Spread a thin layer of sun-dried tomato pesto over the slice, followed by a dollop of the basil ricotta mixture at one end.

7. 7

   Roll up the zucchini slice tightly, starting from the end with the ricotta mixture. Place the roll seam-side down on a serving plate.

8. 8

   Repeat with the remaining zucchini slices, pesto, and ricotta mixture until all the ingredients are used.

9. 9

   Serve the zucchini rolls immediately as an appetizer or refrigerate for up to 4 hours if preparing in advance. Garnish with fresh basil leaves or a sprinkle of Parmesan cheese if desired.