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Zucchini rolls with ricotta and sun-dried tomatoes | Quick summer dinner
(0)
30 min
Quick
Rohlík vaří
Šťavnaté plátky cukety plněné krémovou ricottou, sušenými rajčaty a bazalkou. Lehká, zdravá a rychlá večeře plná středomořských chutí.
Preparation method
Preparation of ingredients
Wash and dry the zucchinis, then slice them lengthwise into thin strips. Lightly salt them and let them rest for 5 minutes to release excess water, then pat them dry with a paper towel.
Finely chop the sun-dried tomatoes and fresh basil. Peel and crush the garlic.
Preparing the filling and rolling
In a bowl, mix the ricotta, chopped sun-dried tomatoes, basil, garlic, finely grated parmesan, and pine nuts. Season with ground black pepper and a little salt if needed.
Chef's tip
For extra crunch, you can lightly toast the pine nuts in a dry pan before adding them to the filling.
If you want a more pronounced flavor, you can add a few drops of lemon juice or a little lemon zest to the filling.
65 min
Under an hour
