Lorenza Ávila

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Lorenza Ávila

Calabacitas Stuffed with Ricotta Cheese

Name: Calabacitas Stuffed with Ricotta Cheese
Prep time: 30 min
Cook time: 30 min
Yield: 8
Cuisine: Internacional
Ingredients: 4 zucchini, slices along very thin and with the tips cut; 4 tablespoons olive oil; 4 tablespoons balsamic vinegar; 250 grams ricotta cheese; 1 bunch basil leaf, chopped; 50 grams toasted pine nuts; 1 lemon, its juice; salt, sufficient quantity; black pepper, sufficient quantity

30 mins

Half

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Lorenza Ávila

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A fantastic vegetarian dish of zucchini stuffed with ricotta cheese, basil and pine nuts.

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Ingredients

8 portions

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4 zucchini, slices along very thin and with the tips cut
4 tablespoons olive oil
4 tablespoons balsamic vinegar
250 grams ricotta cheese
1 bunch basil leaf, chopped
50 grams toasted pine nuts
1 lemon, its juice
salt, sufficient quantity
black pepper, sufficient quantity

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.