4 zucchinis, very thin slices cut lengthwise with the ends trimmed
4 tablespoons olive oil
4 tablespoons balsamic vinegar
250 grams ricotta cheese
1 bunch basil, slices
50 grams toasted pine nut
1 lemon , its juice
salt , enough quantity
pepper, enough quantity
Preparation
30 mins
0 mins
Medium
Slice the zucchinis thinly using a mandoline.
Put a little balsamic vinegar and olive oil over the zucchini slices. Cover and refrigerate for at least 20 minutes.
Meanwhile, mix the ricotta cheese with the lemon juice. Season with salt and pepper to taste.
Mix the chopped basil and pine nuts with the cheese.
After 20 minutes of marinating the zucchinis, place them on a grill pan to brown (or they can be placed on a grill). One minute on each side (or until cooked but firm).
Place a tablespoon of the ricotta cheese mixture on top of each golden zucchini slice and roll it up.
Repeat the previous step until all the cheese is used.
Arrange the rolls upright on a platter and season with salt and pepper on top. Drizzle with balsamic vinegar and olive oil and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?