Step-by-step instructions
- Preheat the oven to 275°F (135°C) for the tomatoes.
- Prepare the tomatoes: Toss halved cherry tomatoes with olive oil, salt, pepper, and balsamic vinegar. Lay them on a baking sheet and roast for 30-35 minutes until they start to shrivel and their flavor intensifies.
- While the tomatoes are roasting, grill the zucchini: Brush zucchini slices with olive oil and season with salt and pepper. Grill over medium heat for 2-3 minutes per side until tender and nicely charred.
- In a separate bowl, mix the ricotta filling: Combine the ricotta, lemon juice, lemon zest, chopped basil, salt, and pepper. Stir until smooth and creamy.
- Assemble the rollups: Spoon a small amount of ricotta mixture onto one end of each zucchini slice, add a few slow-roasted tomatoes, and roll tightly. Secure with a toothpick if necessary.
- Finally, arrange the assembled rollups on a serving platter and garnish with additional basil and grated Parmesan if you like.
Best ways to enjoy it
These Grilled Zucchini Rollups can be served in various delightful ways. Present them on a rustic wooden platter for a charming appetizer at your next gathering. Pair them with a fresh green salad drizzled with lemon vinaigrette on the side for a light lunch or dinner.
They also make a beautiful addition to a Mediterranean-themed feast alongside hummus and pita, or enjoy them as a stunning side dish for grilled meats. Adding a splash of balsamic reduction over the top just before serving can elevate the dish even further.
Keeping leftovers fresh
If you manage to have leftovers (which is a big if, given how delicious they are!), here’s how to keep them fresh. Store any uneaten rollups in an airtight container in the refrigerator for up to 3 days. Reheat them gently in the oven or microwave until warmed through, avoiding any loss of texture.
For those considering making them in advance, you can prepare everything up to the grilling and assembly stage ahead of time. Just store the grilled zucchini and the ricotta mixture separately and assemble them before serving!
Helpful cooking tips
- Perfect the zucchini slices: Use a mandoline to slice the zucchini evenly. This will help them cook uniformly and roll up easily.
- Herb swap: If basil isn’t your thing, feel free to experiment with thyme or oregano.
- Enhance the roasting: Add a drizzle of honey to the tomatoes before roasting for a touch of sweetness that pairs beautifully with the tangy ricotta.
Creative twists
While the lemon-basil ricotta and slow-roasted tomatoes are a classic combo, don’t be afraid to mix things up! Consider adding finely chopped spinach or kale to the ricotta for added nutrients. You can also swap out the cherry tomatoes with sun-dried tomatoes or even roasted bell peppers for a different flavor profile.
FAQ
What is the prep time for this dish?
The prep time is approximately 15-20 minutes, and the cooking time is about 40 minutes, making the total time around 1 hour.
Can I make this dish ahead of time?
Yes! You can prepare the roasted tomatoes and zucchini slices ahead of time, storing them separately. Assemble just before you’re ready to serve.
What are some good side dishes to pair with these rollups?
These rollups pair wonderfully with a crisp arugula salad or a light pasta dish tossed with lemon olive oil.
Is there a way to make this recipe vegan?
Absolutely! Use a plant-based ricotta substitute and ensure your balsamic vinegar is free from animal products.
Enjoy creating these stunning Grilled Zucchini Rollups Stuffed with Lemon-Basil Ricotta and Slow Roasted Tomatoes; they will quickly become a favorite in your culinary repertoire!
