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Mediterrane Zucchini-Röllchen mit Ricotta-Füllung neben einem Glas Weißwein, der ideale Wein aus Kanada von Cellardoor24.

Stuffed Zucchini Rolls with Ricotta and Lemon Zest

This recipe for stuffed zucchini rolls is the perfect choice for a light summer appetizer or finger food at your next garden party. The combination of grilled zucchini strips, a creamy ricotta filling, and the freshness of lemon zest creates a contrasting taste experience on the palate. Paired with a crisp Sauvignon Blanc from Niagara by Cellardoor24, you’ll create a moment of indulgence that captivates with its aromatic brilliance and elevates modern vegetable cuisine to a new level.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Cuisine Mediterranean-Modern
Servings 2 people
Calories 320 kcal

Equipment

  • 1 Sparschäler oder Gemüsehobel
  • 1 Grillpfanne oder beschichtete Pfanne
  • 1 Kleine Schüssel zum Anrühren
  • 1 Küchenkrepp

Ingredients
  

  • 2 medium-sized zucchini
  • 250 g Ricotta
  • 1 Organic lemon Pulp and juice
  • 30 g Parmesan cheese freshly grated
  • 1 A handful of fresh basil
  • 1 1 tablespoon pine nuts roasted
  • 2 Tablespoon of olive oil
  • sea salt
  • Freshly ground white pepper
  • A few sprigs of fresh thyme

Instructions
 

PREPARATION:

  • Wash the zucchini and trim the ends.
  • Use a vegetable slicer to cut the zucchini into long, thin slices.
  • Lightly sprinkle the slices with salt and let them sit for 10 minutes.
  • Thoroughly blot up any water that spills out with paper towels.
  • Finely grate the zest of the organic lemon.
  • Chop the basil into thin strips.
  • Toast the pine nuts briefly in a pan without oil.

COOKING STEPS:

  • Coat a grill pan with a little olive oil.
  • Grill the zucchini strips on both sides for about 2 minutes.
  • The strips should be tender and have nice grill marks.
  • Let the zucchini cool completely on a plate.
  • Mix the ricotta with Parmesan, lemon zest, and basil.
  • Add a teaspoon of lemon juice and the pine nuts.
  • Season the cream with sea salt and white pepper.
  • Lay a slice of zucchini flat.
  • Place a heaping teaspoon of the ricotta mixture at one end.
  • Roll up the zucchini carefully and tightly.
  • Repeat the process with all the strips.

SERVE:

  • Place the zucchini rolls upright on two flat plates.
  • Drizzle a few drops of high-quality olive oil over the rolls.
  • Garnish the dish with additional lemon zest and thyme.
  • Pour the well-chilled Sauvignon Blanc from Niagara into elegant glasses.
  • This appetizer is best served at room temperature.

RECOMMENDED SIDE DISHES:

  • Toasted ciabatta with garlic
  • A small wild herb salad
  • Eingelegte Kirschtomaten

Nutrition

Calories: 320kcalCarbohydrates: 12gProtein: 14gFat: 24g
Keyword Canada, Lemon, Niagara, Ricotta, Sauvignon Blanc, starter, Summer Kitchen, Vegetarian, Zucchini
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