Zucchini and Summer Squash Bundles

Prep Time: 20 min
Inactive Time: 3 min
Cook Time: 7 min
Total Time: 30 min
Servings: 4
  • 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



    30 Mins or Less

    Ingredient: Vegetables

    Cooking Method: Grill

    World Cuisine: Italian

    Product: Olive Oil

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