Ingredients
- 4 small zucchini (scrubbed very well to remove wax and dirt)
- Olive oil, for brushing and drizzling
- 1 1/2 cups ricotta cheese (whole milk)
- 1/3 cup Swiss cheese, shredded (finely shredded, or cheese of your choice)
- 1/2 whole lemon, juiced
- 1 teaspoon minced garlic (1 small clove)
- 1 1/2 tablespoons oil (extra-virgin olive oil)
- Salt and pepper, to taste
- 1/3 cup pine nuts (toasted, then coarsely chopped, or you can just leave them whole)
- 1/4 cup chopped fresh basil leaves (or more)
- Balsamic vinegar
How to Make
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Step 1: Slice the zucchini lengthwise, using a swivel vegetable peeler and select about 40 good strips.
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Step 2: Place the strips on oiled flat plates and brush with olive oil. Season with salt and pepper, then put in the refrigerator for 20 minutes.
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Step 3: Meanwhile mix well the ricotta cheese, Swiss cheese, lemon juice, minced garlic, extra virgin olive oil, salt and pepper to taste, then stir in the chopped basil leaves and pine nuts.
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Step 4: Place a few good teaspoonfuls of ricotta mixture on one end of a zucchini strip and roll up.
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Step 5: Repeat to use up all the filling.
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Step 6: Arrange the zucchini cannelloni on a plate and grind some black pepper over the top.
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Step 7: Drizzle with a little olive oil and balsamic vinegar. Serve.
Tips & Variations
- A vegetable peeler
We hope you enjoy this recipe!
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