Zucchini Rolls with Ricotta and Pesto

Step 1

Slice the 3 zucchini lengthwise into thin strips, about 1/8 inch thick. Use a mandoline or a sharp knife.

Step 2

Brush the zucchini strips with 1 tbsp olive oil and season with 0.5 tsp salt and 0.25 tsp pepper.

Step 3

Heat a grill pan or skillet over medium-high heat. Grill the zucchini strips for 1-2 minutes per side until tender and lightly charred. Set aside to cool.

Step 4

In a small bowl, mix the 1 cup ricotta with 2 tbsp of the pesto until well combined.

Step 5

Spread a thin layer of the ricotta mixture over each zucchini strip. Roll up tightly and place seam-side down on a serving plate.

Step 6

In a dry small skillet over medium heat, toast the 0.25 cup pine nuts for 2-3 minutes until golden and fragrant, shaking often.

Step 7

Drizzle the rolls with the remaining pesto and olive oil, then sprinkle with the toasted pine nuts. Serve at room temperature.