When zucchini is bursting out of the garden or a nearby farm stand mid summer, make these pasta-less lasagna roll-ups.
It’s worth seeking out fresh sheep ricotta at your local farmer’s market. Heirloom tomatoes brings this dish up several notches from delish to fabulous!
1 large 0r 2 medium zucchinis
granulated garlic powder
extra virgin olive oil
2 cups ricotta
2 Tablespoons fresh parsley, chopped
3-4 Tablespoons fresh basil, chopped
1/8 teaspoon, nutmeg, freshly grated
1 Tablespoon lemon zest
1-3 heirloom tomatoes, diced
aged balsamic vinegar
salt & pepper to taste
Heat grill and preheat oven to 350 degrees. Slice zucchini 1/4 inch lengthwise. Brush with olive oil on both sides and season with garlic powder, salt and pepper. Place on hot grill and do not move to form grill marks. Flip after approximately 2 minutes and grill on the other side for 1 more minute. Remove and set aside.
In a medium bowl, mix ricotta with parsley, 2 Tablespoons basil, lemon zest, nutmeg, salt and pepper. Place heaping spoonfuls of ricotta on each zucchini slice making sure that the grill marks are on the bottom. Roll up to show grill marks. Place in a greased oven proof glass baking dish and bake for approximately 20 minutes or until ricotta filling is hot throughout.
Place diced heirloom tomatoes in individual shallow bowls and drizzle with vinegar and olive oil. Salt and pepper to taste. Place a zucchini roll-up on top of the tomatoes and sprinkle the with chopped basil. Serve.