Categories: Sides

Ingredients

• 3 medium zucchini
• 2 tablespoons olive oil
• 1 1/3 cups ricotta cheese
• 2 tablespoons fresh mint, finely chopped
• 1/4 cup fresh basil, finely chopped
• 24 whole basil leaves
• Salt & pepper
• Tomato sauce, for serving (optional)

Directions

1. Preheat a grill or grill pan to medium-high heat.

2. Remove both ends from the zucchini. Use a mandolin or sharp chef’s knife to slice the zucchini lengthwise into slices 1/4-inch thick. Lightly brush each side of the zucchini slices with olive oil. Season with salt and pepper just before placing on the grill. Place zucchini on the grill in a single layer; don’t let the slices overlap — cook in batches if necessary. Cook for about 2 minutes. Flip and cook for another 2 minutes on the other side. When done, the zucchini should feel soft enough to roll and have light grill marks. Remove the zucchini from the grill, and place on a baking sheet to cool completely.

3. Meanwhile, in a medium bowl, combine the ricotta cheese, basil, mint, 1/4 teaspoon salt, and freshly ground black pepper, and stir together.

4. At this point, both the zucchini and cheese mixture can be refrigerated for a few days, until you’re ready to serve.

5. To assemble, spread a thin layer of ricotta cheese across a strip of zucchini. Place a whole basil leaf at one end of the zucchini, and starting at that end, roll up the zucchini. Set aside, and repeat with the remainder of the slices.

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