A fantastic vegetarian dish of zucchini stuffed with ricotta cheese, basil and pine nuts.
Learn more about Lorenza Ávila
Ingredients8 portions
Preparation
Slice the zucchini with a mandolin into thin slices.
Put a little balsamic vinegar and olive oil on the slices of zucchini. 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 marinated zucchini, put on a pan with browning stripes (or can be put on a grill). One minute per side (or until it is cooked but firm).
Put a spoonful of the ricotta cheese mixture on top of each slice of golden zucchini and roll up.
Repeat the previous step until the cheese is finished.
Arrange the rolls standing on a platter and season with salt and pepper on top. Put the balsamic vinegar and olive oil on top and serve.
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