My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan, or sun-dried tomatoes in the place of the olives. —April McKinney, Murfreesboro, Tennessee
Zucchini & Cheese Roulades
My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan, or sun-dried tomatoes in the place of the olives. —April McKinney, Murfreesboro, Tennessee
Servings 2 Dozen
Ingredients
- 1 cup part-skim ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1 tablespoon capers drained
- 1 tablespoon chopped Greek olives
- 1 teaspoon grated lemon zest
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 4 medium zucchini
Instructions
- In a small bowl, mix the first 9 ingredients.
- Slice zucchini lengthwise into twenty-four 1/8-in.-thick slices. On a greased grill rack, cook zucchini in batches, covered, over medium heat. Grill until tender, 2-3 minutes on each side.
- Place 1 tablespoon ricotta mixture on the end of each zucchini slice. Roll up and secure each with a toothpick.
