Rolled Zucchini and Ricotta Appetizers

5 from 1 vote

Rolled Zucchini and Ricotta Appetizers

Fresh and herbal, these rolled zucchini appetizers are and easy and delicious starter. Rolling prosciutto in the strips as well makes for another delicious variation. Serve as is or with a pizza sauce dip.

Course Appetizer

Cuisine Italian

Keyword appetizer, basil, cheese, dairy-free, easy, egg-free, italian, nightshade-free, no-cook, nut-free, ricotta, vegetarian, zucchini

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 113kcal

Author Jenny Ross

Ingredients

3 tablespoons olive oil
3 medium zucchini yellow and/or green sliced 1/4-inch thick, lengthwise
1 cup ricotta or dairy-free ricotta, or even guacamole
1 clove garlic minced
1/2 cup fresh basil or tarragon, minced (you can also mix in pesto to taste)
1/4 teaspoon salt
1/8 teaspoon pepper fresh ground

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Instructions

Heat oil over medium-high heat in a large sauté pan. When hot, add the zucchini slices in a single layer, working in batches if you have to. Cook for about 2-4 minutes, or until the cooked side is golden brown then flip and cook the second side until browned, another 2-4 minutes. Alternatively, you can coat the slices in oil and broil for 5-10 minutes in the oven until browned.
Stir together the ricotta, garlic, basil, salt, and pepper. If your ricotta is fairly firm, you can add a bit of heavy cream to loosen it. Just add until a spreadable consistency is reached.
Spread a tablespoon of ricotta over each strip of zucchini. Roll up and arrange on a plate.

Notes

You can also use goat cheese - simply mix it with heavy cream until it is a spreadable consistency before adding the minced fresh herbs. Likewise, cucumbers that are uncooked and sliced 1/8-inch thin also work as the wrap portion for another variation. To make things even easier, slacken some Boursin cheese with heavy cream for the filling.

To make a dairy-free ricotta, see here.

Nutrition