Imagine a summer evening where the sun casts a golden hue, and you’re savoring an elegant dish that’s fresh, smoky, and utterly delicious. That’s what Grilled Zucchini Rollups with Lemon-Basil Ricotta & Slow Roasted Tomatoes offer – a delightful dance of flavors that tantalize your taste buds with each bite. This dish is not only visually appealing but also carries a thoughtful blend of textures and tastes, making it a perfect choice for both casual dinners and refined occasions.
The magic of these rollups lies in their simplicity and freshness. Thinly sliced zucchinis serve as the perfect vessels to encase a creamy, zesty ricotta filling that is beautifully complemented by the smoky notes imparted by the grill. The addition of slow-roasted tomatoes adds a sweet and tart twist that elevates the entire experience. Whether you’re a seasoned home cook or just starting, this recipe is a breeze to prepare and is sure to impress your guests.
This recipe fits seamlessly into a healthy lifestyle, as it’s packed with nutrients from fresh produce and offers a low-carb alternative to traditional pasta-based dishes. It’s vegetarian-friendly and can easily be adapted for various dietary restrictions, making it as versatile as it is delicious. Let’s dive in and discover how to create this delightful masterpiece step by step.
Why You’ll Love These Grilled Zucchini Rollups
- Fresh Ingredients: Made with seasonal vegetables and herbs that bring a burst of flavor.
- Versatile: Perfect for appetizers, main courses, or side dishes and adaptable to dietary needs.
- Healthy: A low-carb, high-nutrient dish that supports a balanced diet.
- Easy Preparation: Simple steps make this recipe accessible for cooks of all levels.
- Impressive Presentation: Elegant and sophisticated, these rollups are sure to wow any dinner guest.
Preparation Phase & Tools to Use
Before embarking on the journey to create these delectable zucchini rollups, it’s essential to prepare your kitchen space for a smooth cooking process. Begin by gathering all the necessary ingredients and measuring them out to ensure a quick and stress-free assembly. You’ll need a sharp knife to slice the zucchinis into thin, even strips. A long vegetable peeler or mandoline can be helpful for achieving uniform slices.
The roasting of the tomatoes will require a baking sheet and some parchment paper to prevent sticking. Preheating your oven to 275°F (135°C) is key to achieving that perfect, slightly caramelized texture. For the grilling process, a stovetop grill pan or an outdoor grill will suffice, but make sure to have a pair of tongs or a spatula on hand for easy flipping. Lastly, a mixing bowl will be needed to effortlessly blend the ricotta filling.
Ingredients
- 2 large zucchinis, sliced lengthwise into thin strips
- Olive oil, for brushing
- Salt, to taste
- Pepper, to taste
- 1 cup ricotta cheese
- Zest of 1 lemon
- 1 tbsp lemon juice
- 2 tbsp fresh basil, chopped
- For the Roasted Tomatoes:
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- ½ tsp balsamic vinegar
- Pinch of salt
Instructions
Step 1: Roast the Tomatoes
Preheat your oven to 275°F (135°C). In a bowl, combine the halved cherry tomatoes with olive oil, balsamic vinegar, and a pinch of salt. Gently toss to coat each piece thoroughly. Arrange the tomatoes cut-side up on a baking sheet lined with parchment paper. Roast them for 1½ to 2 hours until they are shriveled and sweet, providing a deep, concentrated flavor.
Step 2: Prepare the Ricotta Filling
While the tomatoes are roasting, prepare the ricotta filling by mixing ricotta cheese with lemon zest, lemon juice, freshly chopped basil, salt, and pepper. Make sure the mixture is well combined and then refrigerate it to allow the flavors to meld together while you handle the zucchinis.
Step 3: Grill the Zucchini Slices
Once your tomatoes are done and cooling down, turn your attention to the zucchinis. Brush each slice lightly with olive oil and sprinkle with salt and pepper. Grill them over medium-high heat for about 1-2 minutes per side, or until they become tender and exhibit clear grill marks. Let the slices cool slightly before assembly.
Step 4: Assemble the Rollups
On each slice of grilled zucchini, place a teaspoon of the chilled ricotta mixture at one end. Add one roasted tomato half on top of the ricotta, then roll the zucchini slice tightly from one end to the other. Secure with a toothpick if necessary to maintain the form.
Step 5: Serve and Enjoy
Arrange these delightful rollups on a serving platter. For an extra touch of flavor and presentation, drizzle with a bit more olive oil before serving. They can be enjoyed warm or at room temperature.
Variations
- Protein: Add a slice of prosciutto or smoked salmon for a non-vegetarian twist. Vegan ricotta could be used for a plant-based option.
- Vegetables: Try using grilled eggplant or bell peppers as alternatives to zucchini.
- Spices: Experiment with adding a bit of red pepper flakes for a hint of heat or oregano for a Mediterranean flair.
Cooking Notes
- Ensure zucchinis are sliced evenly to cook uniformly on the grill, preventing raw or overly crisp areas.
- Chill the ricotta filling adequately to enhance the melding of flavors and ease of rolling.
Serving Suggestions
- Serve as a starter with some crusty bread or a side salad for a complete meal experience.
- Pair with a refreshing white wine, such as a Sauvignon Blanc, to complement the flavors.
Tips
- Grilling: A high-quality grill pan ensures even cooking and impressive grill marks on zucchinis.
- Herbs: Use very fresh basil to maintain vibrant, aromatic notes in the ricotta filling.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 2 hours (roasting time for tomatoes)
- Total Time: 2 hours 20 minutes
Nutritional Information
- Calories: Approximately 60 per rollup
- Protein: 2 grams
- Sodium: 150 mg
FAQs
Can the rollups be prepared ahead of time?
Yes, they can be prepared a day in advance and stored in the refrigerator. For optimal taste, serve them at room temperature.
What is the best way to slice zucchini?
Using a mandoline slicer ensures even, thin slices that are perfect for grilling and rolling.
Can I use different cheese in the filling?
Yes, goat cheese or feta can be used for a tangier taste, but this will alter the slight lemony tones of the ricotta.
What if I don’t have a grill?
A grill pan on the stovetop works perfectly well, allowing you to achieve similar grill marks and flavor.
Conclusion
Grilled Zucchini Rollups with Lemon-Basil Ricotta & Slow Roasted Tomatoes bring a touch of elegance to any table. The combination of flavors is sure to be a hit no matter the occasion. We encourage you to try this recipe, get creative with variations, and even share your experiences or adaptations with others. Whether you’re hosting a quiet dinner or celebrating a special event, these rollups will surely become a staple in your culinary repertoire. Don’t forget to leave a comment about your experience and share the recipe with fellow food enthusiasts!
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Grilled Zucchini Rollups with Lemon-Basil Ricotta & Slow Roasted Tomatoes
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
Description
A delightful dance of flavors tantalizing your taste buds.
Ingredients
- 2 large zucchinis, sliced lengthwise into thin strips
- Olive oil, for brushing
- Salt, to taste
- Pepper, to taste
- 1 cup ricotta cheese
- Zest of 1 lemon
- 1 tbsp lemon juice
- 2 tbsp fresh basil, chopped
- For the Roasted Tomatoes:
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- ½ tsp balsamic vinegar
- Pinch of salt
Instructions
- Preheat your oven to 275°F (135°C). In a bowl, combine the halved cherry tomatoes with olive oil, balsamic vinegar, and a pinch of salt. Gently toss to coat each piece thoroughly. Arrange the tomatoes cut-side up on a baking sheet lined with parchment paper. Roast them for 1½ to 2 hours until they are shriveled and sweet, providing a deep, concentrated flavor.
- While the tomatoes are roasting, prepare the ricotta filling by mixing ricotta cheese with lemon zest, lemon juice, freshly chopped basil, salt, and pepper. Make sure the mixture is well combined and then refrigerate it to allow the flavors to meld together while you handle the zucchinis.
- Once your tomatoes are done and cooling down, turn your attention to the zucchinis. Brush each slice lightly with olive oil and sprinkle with salt and pepper. Grill them over medium-high heat for about 1-2 minutes per side, or until they become tender and exhibit clear grill marks. Let the slices cool slightly before assembly.
- On each slice of grilled zucchini, place a teaspoon of the chilled ricotta mixture at one end. Add one roasted tomato half on top of the ricotta, then roll the zucchini slice tightly from one end to the other. Secure with a toothpick if necessary to maintain the form.
- Arrange these delightful rollups on a serving platter. For an extra touch of flavor and presentation, drizzle with a bit more olive oil before serving. They can be enjoyed warm or at room temperature.
Notes
Perfect for appetizers, main courses, or side dishes and adaptable to dietary needs.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Appetizer
Nutrition
- Calories: Approximately 60 per rollup
- Sodium: 150 mg
- Protein: 2 g