Easy Zucchini Rolls with Ricotta & Pesto Sauce
Super easy zucchini rolls stuffed with ricotta and pesto sauce - serve it as a salad or appetizer.
Servings: 4
Ingredients
- 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
Handy Tools
Instructions
- 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.