Zucchini Roll Ups

Tod Dimmick

A simple, tasty appetizer that makes good use of extra zucchini

Prep time: 10 minutes

Cook time: 8 minutes

Yield: 20 or more zucchini roll ups

2 medium size zucchini squash, washed, ends sliced off, and cut into flat slices approximately 1/2 inch by 1/4 inch by 5 inches.
2 cloves garlic, crushed
1/4 cup olive oil
2 TB balsamic vinegar
salt and pepper to taste
1/2 cup ricotta cheese
2 scallions, minced

Lay the zucchini slices in a baking pan. Mix the garlic, oil, and vinegar, pour over the zucchini, and turn the slices to coat. Sprinkle with salt and pepper. Ideally marinate for an hour or more.

In a small bowl, mix the ricotta and scallions.

Preheat the grill. Grill the slices for 4 minutes per side or until zucchini is tender.

Wrap the zucchini slices into a small circle, pinning into position with toothpicks. Stuff each zucchini slice with the ricotta and scallion mixture. Sprinkle with salt and pepper if desired.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

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