Ricotta-Stuffed Zucchini Rolls
makes approximately 24 zucchini rolls
4 small zucchini
salt and pepper
extra virgin olive oil
For the ricotta filling:
ricotta cheese, about a cup
splash of lemon juice
basil leaves, about a handful
slivered almonds, about a handful
" This is one of those recipes where exact measurements simply do not matter. Consult the original recipe for a general idea of the ingredient proportions and adjust to your taste.
Cut off the stem end of the zucchini. Using a mandolin or a vegetable peeler, slice the zucchini lengthwise into 24 paper-thin strips.
Season with salt, pepper, and olive oil. Leave to marinate in the refrigerator for at least 20 minutes. The zucchini strips will be more translucent and pliable after resting.
Mix the ricotta cheese with the lemon juice. Season with salt and mix vigorously until thoroughly incorporated.
Chiffonade the basil leaves. Add the basil and almonds to the ricotta mixture and mix until evenly distributed.
Place about 1 tablespoon of the ricotta filling on the cut end of the zucchini strips.
Roll the zucchini strip over the filling and plate.
Top with freshly ground black pepper and drizzle with olive oil and balsamic vinegar.