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Zucchini and Ricotta Involtini

Recipe Date:
May 15, 2015
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
Directions

I love to make this Zucchini and Ricotta Involtini with veggies & herbs fresh from the garden. It's a delicious make-ahead recipe perfect for warm nights, close friends and a chilled bottle of ZIATA Sauvignon Blanc.

Involtini

6 medium green zucchini
1 ½ cups fresh ricotta cheese, drained of any excess liquid
1 T. fresh lemon zest
1 tsp. minced basil leaves
1 tsp. minced tarragon leaves
½ tsp. minced mint leaves
¼ tsp. kosher salt
1/8 tsp. ground black pepper
2 T. extra virgin olive oil

Dressing/Salad:

1 T. minced shallots
1 T. sherry vinegar
2 T. extra virgin olive oil
6 cups mixed summer greens
¼ cup tarragon leaves
Kosher salt and fresh ground pepper

Method:
1- Wash and dry the zucchini and remove both ends.
2- Slice zucchinis lengthwise, approximately 1/16-inch thick.
3- In a medium non-reactive mixing bowl, toss the zucchini with 1 tablespoon of the extra     virgin olive oil and the salt and pepper. Meanwhile, preheat a grill pan over medium-high heat.
4- Grill the zucchini quickly on both sides, remove to a tray or plate and reserve.
5- In a separate non-reactive mixing bowl, combine the ricotta, lemon zest, minced herbs and remaining tablespoon of olive oil, and season with salt and pepper to taste.
6- Lay a 12-inch x 12-inch piece of plastic wrap flat on a cutting board. Line up half of the zucchini slices in a row, each slice just barely overlapping the one before it. Then create another row in the same way with the rest of the slices, slightly overlapping the first row.
7- Spread the seasoned ricotta mix over about 2/3 of the zucchini. Lift the end of the plastic closest to you and gently roll the zucchini over the ricotta in a pinwheel fashion. Roll into a uniform cylinder, secure the ends of the plastic wrap tightly and place in the refrigerator until chilled.

Once chilled, slice to serve.

8- Mix the shallots, vinegar and oil in a small non-reactive bowl to make the dressing.
9- For the side salad, toss the salad greens with tarragon and dressing, and season to taste with salt and pepper.
10- Remove the zucchini involtini from the refrigerator, cut into 6 slices and serve one slice with 1 cup of the salad.

Enjoy with a glass of chilled 2013 Ziata Sauvignon Blanc.

 
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