Grilled Zucchini Rollups with Lemon-Basil Ricotta
Grilled Zucchini Rollups with Lemon-Basil Ricotta offer a delightful combination of flavors and textures, making them a standout dish for any occasion. I first stumbled upon this recipe during a summer barbecue and was instantly drawn to its vibrant ingredients. With the sun shining and friends gathered, these rollups became the centerpiece of our meal, showcasing how simple grilling techniques can elevate fresh vegetables. Whether you’re hosting a casual gathering or seeking a healthy weeknight dinner, these tasty bites are easy to whip up and packed with flavor.
Why You’ll Love This Dish
There’s something magical about grilled vegetables, especially in the summer, and these Grilled Zucchini Rollups are no exception. They are not only quick to prepare but also budget-friendly, making them perfect for family dinners, gatherings, or even meal prep for the week ahead. Combine this with the creamy lemon-basil ricotta and the juicy burst of cherry tomatoes, and you have a dish that’s both flavorful and visually appealing.
"These rollups were a hit at our last barbecue! Fresh, healthy, and so easy to make – I can’t wait to make them again!"
The Cooking Process Explained
Creating these Grilled Zucchini Rollups is straightforward and can be completed in just a few simple steps. You’ll start by grilling thin slices of zucchini, which become tender and slightly charred—a delicious base for our creamy filling. Then, a mix of fresh ricotta, basil, and lemon zest awaits to be spread on each slice. Top it off with a vibrant cherry tomato filling, and all you need to do is roll them up! Here’s how it all comes together.
What You’ll Need
Gather the following ingredients to get started on your Grilled Zucchini Rollups:
- 2 large zucchinis, thinly sliced lengthwise
- Olive oil, for brushing
- Salt and black pepper
- 1 cup cherry tomatoes
- 1 tsp balsamic vinegar
- 1 tsp olive oil
- Pinch of salt
- 1 cup whole milk ricotta
- 1 tbsp chopped fresh basil
- Zest of 1 lemon
You can easily substitute the zucchini with eggplant or squash if you prefer, and consider using low-fat ricotta for a lighter version.
