Ricotta-Stuffed Zucchini Rolls

At the risk of getting called a donkey, this Italian antipasto recipe from Gordon Ramsay is hereby dubbed rolls of zucchini instead of courgettes. Slivered almonds are folded into a creamy mixture of ricotta cheese, basil, and lemon juice to create the filling. Nestled in paper-thin strips of zucchini and drizzled with olive oil and balsamic vinegar, these bite-sized rolls are an excellent starter to any meal, Italian or not.
Using the best of seasonal summer produce in zucchini and basil, it also needs no heat to prepare — perfect for days when the thermostat can barely keep up with the heat.

Ricotta-Stuffed Zucchini Rolls

makes approximately 24 zucchini rolls
4 small zucchini
salt and pepper
LunaOlivo Avalon olive oil
LunaOlivo Modena balsamic vinegar

For the ricotta filling:

ricotta cheese, about a cup
splash of lemon juice
basil leaves, about a handful
slivered almonds, about a handful

Notes:

• This is one of those recipes where exact measurements simply do not matter. Consult the original recipe for a general idea of the ingredient proportions and adjust to your taste.

Cut off the stem end of the zucchini. Using a mandolin or a vegetable peeler, slice the zucchini lengthwise into 24 paper-thin strips.
Season with salt, pepper, and olive oil. Leave to marinate in the refrigerator for at least 20 minutes. The zucchini strips will be more translucent and pliable after resting.

Mix the ricotta cheese with the lemon juice. Season with salt and mix vigorously until thoroughly incorporated.
Chiffonade the basil leaves. Add the basil and almonds to the ricotta mixture and mix until evenly distributed.
Place about 1 tablespoon of the ricotta filling on the cut end of the zucchini strips.

Roll the zucchini strip over the filling and plate.

To Serve:

Top with freshly ground black pepper and drizzle with olive oil and balsamic vinegar.