Aug 31 2010
Last week I blogged about the lactose-free ricotta cheese that I made. And, today I’m finally getting around to showing you what I did with it!
I made these zucchini rolls for dinner for us and a friend and they were a big hit. I love making appetizers for dinner some times – especially when it’s really hot outside. They are pretty simple and tasty.
At some point I ran out of ricotta and substituted with feta cheese – but it is way too salty for a dish like this in comparison to the ricotta.
4 small Zucchinis
Salt and Pepper, to taste
1 Cup ricotta cheese (see lactose-free recipe here)
Juice of 1/2 a Lemon
1/4 Cup chopped fresh Basil Leaves
1/4 Cup Slivered Almonds
Directions: (see great step-by-step directions here)
Cut off the stem-end of each zucchini. Using the thinest setting on your mandolin, make long slices of all the zucchini. Place every piece of zucchini on a plate in a single layer and drizzle with olive oil, the brush it on to coat. Then, season with salt and pepper and let marinate in the refrigerator for at least 20 minutes. They will become translucent and pliable at that point.
In a bowl, mix together the ricotta, lemon juice, basil, and almonds. Salt well to your liking. Place 1 tablespoon of the mixture at the cut open end of each zucchini strip and roll closed. Stand them up on end and drizzle with balsamic vinegar and serve.
Makes about 24-30 rolls – depending on the size of your zucchini.