Cold Zucchini Rolls

The 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 fresh ricotta
• 50 g grated Parmesan
• Fresh basil (a bunch)
• Salt and pepper to taste
• Extra virgin olive oil
• Balsamic vinegar (optional for seasoning)

Preparation

1. Wash the zucchinis and slice them lengthwise into thin strips 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.
3. Meanwhile, prepare the filling by mixing the ricotta with the grated Parmesan, finely chopped basil leaves, salt and pepper to taste.
4. Lay the zucchini slices on a cutting board and spread a little ricotta and basil filling on each one.
5. Gently roll up the zucchini slices to form rolls and place them seam-side down.
6. Arrange the zucchini rolls on a serving plate and, if desired, finish with a light dusting 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 essential to ensure the best flavor. You can also play with the filling ingredients by adding, for example, herbs of your choice or spices to give a personal touch to the preparation.

Trivia

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