Zucchini roll

zucchini roll

This is one of my favorites finger foods , certainly one of the reasons is that during the summer I have lots of zucchini in my vegetable garden and I have to find different ways to cook them, but the real reason why I love this finger food is because it’s incredibly refreshing. I adore the contrast between the softness of the cheese and the crispness of raw zucchini, mint and pine nuts in the ricotta cheese and finally the drop of balsamic vinegar, which creates a sublime harmony … … … ….  and no less important its prepared very quickly.

Ingredients per 6 rolls:

1 zucchini

3 tbspoon ricotta cheese

1 tbspoon pine nuts

a hand full of fresh herbs: mint, oregano, chives

1 tbspoon lemon juice

Salt and pepper

EVO oil

Concentrated balsamic vinegar

How it works:

Using the potato peeler ,cut the zucchini lengthwise into strips, marinate for 10 minutes the strips of zucchini in plenty of extra virgin olive oil, oregano, salt and pepper. In a non stick frying pan brown the pine nuts and leaves on a side to cool. In a bowl mix together ricotta cheese, lemon juice, evo oil, mint ,chives  finely chopped . Put your strips of zucchini on the chopping board and with a spoon add a knob of the mixture at the bottom of each single zucchini and start rolling! add balsamic vinegar on top if you like it!!done!