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Grilled Zucchini Rollups with Lemon-Basil Ricotta & Slow Roasted Tomatoes

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Grilled Zucchini Rollups with Lemon-Basil Ricotta & Slow Roasted Tomatoes are elegant bite-sized appetizers featuring smoky zucchini, creamy ricotta filling, and sweet roasted tomatoes. Fresh, light, and perfect for summer entertaining.

Ingredients

  • Zucchini: 2 large, sliced into ribbons
  • Olive Oil: 2 tablespoons
  • Salt: 1 teaspoon, divided
  • Black Pepper: 1/2 teaspoon
  • Cherry Tomatoes: 2 cups, halved
  • Ricotta Cheese: 1 cup
  • Lemon Zest: 1 teaspoon
  • Lemon Juice: 1 tablespoon
  • Fresh Basil: 2 tablespoons, chopped
  • Parmesan Cheese: 1/4 cup, grated
  • Garlic: 1 clove, minced
  • Red Pepper Flakes (optional): 1/4 teaspoon

Instructions

  1. Preheat Your Equipment: Preheat oven to 275°F (135°C). Line a baking sheet with parchment paper.
  2. Prepare Tomatoes: Toss cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Roast cut side up for 1.5–2 hours until sweet and shriveled.
  3. Grill Zucchini: Brush ribbons with olive oil, sprinkle with salt, and grill 2–3 minutes per side until tender and lightly charred. Cool slightly.
  4. Make Ricotta Filling: Mix ricotta, Parmesan, lemon zest, lemon juice, garlic, basil, red pepper flakes, salt, and pepper until smooth.
  5. Assemble Rollups: Spread ricotta mixture on zucchini ribbons and roll tightly.
  6. Finishing Touches: Top each roll with a roasted tomato half. Secure with toothpicks if needed.
  7. Serve and Enjoy: Arrange on a platter, drizzle with olive oil, and garnish with basil.

Notes

  • Slice zucchini thinly with a mandoline for best results.
  • Drain ricotta if watery for a creamier filling.
  • Roast tomatoes ahead of time for convenience.
  • Add a drizzle of balsamic glaze for extra flavor.

Nutrition

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