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
2tablespoonsminced fresh basil or 2 teaspoons dried basil
1tablespooncapersdrained
1tablespoonchopped Greek olives
1teaspoongrated lemon zest
1tablespoonlemon juice
1/8teaspoonsalt
1/8teaspoonpepper
4medium 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.