Cold Zucchini Rolls

Cold zucchini rolls are a light and tasty appetizer or second course, perfect especially during the warmer months. Here is the recipe with an Italian touch for you:

Ingredients

• 2-3 large zucchinis
• 200 g of fresh ricotta
• 50 g of grated Parmesan cheese
• Fresh basil (a bunch)
• Salt and pepper to taste
• Extra virgin olive oil
• Balsamic vinegar (optional for dressing)

Preparation

1. Wash the zucchinis and slice them lengthwise into thin slices, using a mandoline or a sharp knife.
2. Heat a grill and grill the zucchini slices until they are soft and have the classic grill marks. Lightly salt them and let them cool down.
3. In the meantime, prepare the filling by mixing the ricotta with the grated Parmesan cheese, the finely chopped basil leaves, salt and pepper to taste.
4. Spread out the zucchini slices on a cutting board and spread a bit of the ricotta and basil filling on each one.
5. Gently roll up the zucchini slices to form rolls and place them with the seam side down.
6. Arrange the zucchini rolls on a serving plate and, if desired, you can finish with a light sprinkle of pepper, a few drops of extra virgin olive oil and/or a drizzle of balsamic vinegar.

Remember that for this dish the freshness of the ingredients is fundamental to ensure the best flavor. Additionally, you could play with the filling ingredients by adding, for example, aromatic herbs to taste or spices to give a personal touch to the preparation.

Curiosities

In Italy, zucchini rolls are an extremely versatile dish. Depending on the region or the season, you can find variations that include the addition of chopped nuts, fresh mint, or the use of pecorino instead of Parmesan. Some versions also include the addition of an anchovy fillet inside the roll for a bolder flavor.