Easy Zucchini Rolls with Ricotta & Pesto Sauce
Super easy zucchini rolls stuffed with ricotta and pesto sauce - serve it as a salad or appetizer.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
- 3-4 zucchini , medium size
- 1 cup ricotta cheese
- 2 tbsp basil pesto
- 2 tbsp Parmesan cheese
- Handful cherry tomatoes
- 2-3 cups arugula leaves
- Salt , pepper to taste
- Extra virgin olive oil
Wash and dry zucchini with a paper towel.
Cut off tops and bottoms.
Using a mandoline slicer slice zucchini into 3-4 mm (⅛ of an inch) thick slices.
Sprinkle or brush with extra virgin olive oil (optional).
Arrange slices in one layer on a baking sheet lined with parchment paper.
Bake in a preheated to 375 oven for 5 minutes.
Repeat the process with remaining zucchini.
Prepare the filling
Drain ricotta to remove excess liquid (if any). Mix in grated Parmesan cheese, basil pesto. Adjust for salt and pepper.
Spread ricotta filling over zucchini slices and roll.
Serve on a bed of arugula leaves topped with cherry tomatoes and more pesto sauce if needed.