Grilled Zucchini Rolls with Herbed Ricotta and Lemon Basil Drizzle

Ingredients

• •3 medium zucchinis, sliced lengthwise into thin strips
• •1 tablespoon olive oil
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1 cup ricotta cheese
• •2 tablespoons fresh basil, finely chopped
• •1 tablespoon fresh parsley, finely chopped
• •1 teaspoon lemon zest
• •1 tablespoon lemon juice
• •1 clove garlic, minced
• •1/4 teaspoon red pepper flakes (optional)
• •1/4 cup grated Parmesan cheese
• •2 tablespoons pine nuts, toasted
• •Additional fresh basil leaves for garnish

Instructions

1. 1

   Preheat a grill or grill pan to medium-high heat.

2. 2

   Brush the zucchini strips with olive oil and season with salt and black pepper.

3. 3

   Grill the zucchini strips for 2-3 minutes on each side until grill marks appear and they are tender but not mushy. Set them aside to cool slightly.

4. 4

   In a medium bowl, mix ricotta cheese, chopped basil, parsley, lemon zest, lemon juice, minced garlic, red pepper flakes (if using), and Parmesan cheese until well combined.

5. 5

   Place a spoonful of the herbed ricotta mixture onto one end of each grilled zucchini strip and roll it up, securing with a toothpick if necessary.

6. 6

   Arrange the zucchini rolls on a serving platter.

7. 7

   To make the lemon basil drizzle, combine additional chopped basil leaves, a splash of olive oil, lemon juice, and a pinch of salt. Drizzle over the zucchini rolls.

8. 8

   Sprinkle the rolls with toasted pine nuts for garnish and serve immediately.