Grilled Zucchini Rollatini

Grilled Zucchini Rollatini are the perfect finger food for a picnic or outdoor soiree! Zucchini is sliced thin and grilled after being brushed with olive oil and seasoned with salt and pepper. Once grilled, the zucchini is chilled. Brush on basil-seasoned ricotta cheese with tomatoes, then roll the zucchini up into bite-sized pieces. Chill until it's time to eat, then enjoy. These Grilled Zucchini Rollatini make for a scrumptious summertime vegetarian appetizer or entree!

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 144kcal

Ingredients

3 medium zucchini
2 tablespoons extra virgin olive oil
Kosher salt to taste
Freshly ground black pepper to taste

Ricotta Filling

½ cup ricotta cheese
¼ cup tomatoes chopped
¾ teaspoon dried basil (or 1 ½ teaspoons fresh basil, chopped)
½ teaspoon black pepper
½ teaspoon kosher salt

Instructions

Prepare and cook the zucchini

Use a mandoline or a very sharp knife to cut the zucchini into ¼" slices. Brush with olive oil and season lightly with salt and pepper on both sides, then set aside.
Heat up the grill (or a grill pan) over medium-high heat.
Place the seasoned zucchini onto the grates, cooking until grill marks appear on the zucchini. Flip, then cook the other side.
The zucchini is done whenever it is soft (but not falling apart.) Remove from the grill, place on a plate, and let come to room temperature.

Make the ricotta filling

While the zucchini cools, mix up the ricotta filling.
In a small bowl, combine the ricotta, chopped tomatoes, basil, salt and pepper.
Stir until well-combined, then set aside.

Prepare the rollatini

When the zucchini has cooled down, lie them out in a row on a flat surface.
Dollop a little of the ricotta mixture on one end of the zucchini. Using a butter knife, smear the ricotta down the zucchini.
Once the ricotta is in place, roll the zucchini into a little roll.
Continue until all the zucchini has been prepared.
Keep chilled until it's time to eat, then serve!

Nutrition