Zucchini rolls with chive and ricotta cream – rotolini di zucchini ripieni di ricotta ed erba cipollina
Zucchini is a delicious and versatile vegetable to have in the garden, but if you ever plant them you will quickly discover that the plants produce an enormous amount of fruit. My relationship with them always starts out pleasantly with zucchini flowers and the first small delicate zucchini. It’s a wonderful time of year with fried flowers and fresh zucchini grated into salads. Then the summer heat sets in and the plants start producing like crazy and I almost dread going out to pick them for fear of how many will be there stalking behind the leaves waiting for me. I can’t make enough baked, steamed, in tegame, grilled or stuffed zucchini to use them all.
This year I’ve had so many that I’ve been using just about every zucchini recipe that I have or can find. This particular appetizer won’t help much if you are trying to do away with your oversupply of zucchini, however if you have fresh ones it is an absolutely delicious way to enjoy them.
Fresh firm zucchini just picked from the garden, sliced thinly and filled with a cream of ricotta and chives.
Ingredients:
1 medium zucchini
2 cups ricotta, I prefer sheep milk ricotta
1 Tbsp. milk (optional)
2 heaping tsp. minced chives* and some whole chives for tying.
1/4 tsp. white pepper
2 Tbsp. extra virgin olive oil
Instructions:
1. Wash the zucchini and cut them lengthwise using a potato peeler.
2. In a bowl combine ricotta, oil and pepper and whisk until smooth and creamy. If the cream is too dry add a bit of milk.
3. Gently add the chopped chives and mix them with a spatula or a wooden spoon until well combined.
4. Spread the ricotta cream on the zucchini slices and roll them up. You’ll need about a tablespoon each depending on the size of your zucchini.
5. Place the prepared zucchini rolls on a serving dish and tight each roll with a chive.
6. Refrigerate them for at least 30 minutes and serve.
Note:
* I prefer to cut the chives with a scissor rather than chop them with a knife, it’s easier and faster.
I like the blend!!
I love the sounds of this recipe! I made something similar years ago, but with sweet peppers (I was actually in Italy at the time). I would like to make these for a bridal shower that will be at my home. I am thinking that I’d like to make them as a “one-bite” appetizer. I may have to slice the zucchini strips in half, though, to make them small enough…depending on the size of the zucchini that I find. I was also thinking of serving prosciutto-wrapped melon. Do you have any other finger food thoughts?
I love this presentation ! Thanks for the great idea.
I was have been to make many kinds of about zucchini but this one is so good too. Thank u so much for this idea
@ Adele Prosciutto with melon sounds great. You could try prosciutto with figs too, though it may not be a great finger food. Pizzette or eggplant balls would be interesting as well.
@Chuck, Linda & Hoa Linh, thanks, glad you like it!
Thanks, Patty!