Zucchini and Summer Squash Bundles

Olive Oil
  • 1 cup ricotta cheese, well drained
  • 1/3 cup finely chopped walnuts
  • Zest of 1 large lemon
  • 1 tbsp minced fresh parsley
  • 1 tsp minced fresh thyme
  • 1/4 tsp salt
  • Coarsely ground pepper
  • 2 zucchini (about 8 inches long)
  • 2 yellow summer squash (about 8 inches long)
  • 1/3 cup Filippo Berio Olive Oil
    • Using mixer, beat ricotta until light and fluffy; stir in walnuts, lemon zest, parsley, thyme, salt, and pepper to taste. Set aside.
    • Preheat grill; grease grate well. Cut each zucchini and squash into four slices lengthwise, about 1/4-inch thick; place on baking sheet. Using pastry or basting brush, coat slices with olive oil on both sides; place in single layer on grill. Grill on both sides until soft but not mushy. Transfer to baking sheet; keep warm.
    • Top 1 squash slice with 1 zucchini slice, trimming ends for even borders if necessary. Spread thin layer of ricotta cheese mixture over zucchini. Starting at one short end, roll up like a jelly roll. Repeat to make 7 more bundles.
    • Place two bundles on each of 4 plates. In small saucepan, warm olive oil and pour a little over each bundle.
    • Recipe provided by Chef Mary Ann Esposito

    Prep Time

    20 min


    Inactive Time

    3 min


    Cook Time

    7 min


    Total Time

    30 min


    Servings

    4

     


    X

    Categories

    Appetizers & Snacks

    Ingredient: Vegetables

    Cooking Method: Grill

    World Cuisine: Italian

    Product: Olive Oil

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