• 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