For me, who doesn’t eat pasta every day, this recipe found by chance on social platforms and taken from a well-known blog was a breakthrough! Yes, because sometimes, depending on your diet, it’s not always possible to have a high consumption of complex carbohydrates, so other more accessible solutions come to the rescue, like these delicious zucchini rolls filled with ricotta and, in my case, a touch of ginger! The recipe seems apparently quick, and it is, except for the phase of slicing the zucchinis into ribbons which, let me tell you, if you’re not skilled and don’t have the right tool available, will take much longer compared to more traditional cuts! However, the effort will undoubtedly be worth it because the final result will be very scenic and mouth-watering! Moreover, it is a really simple and genuine dish, cooked in a pan, so, given the still high temperatures, it will be a blessing and will save you from lighting the oven! You can serve it to friends and family as I did as an alternative to the usual pasta dish or as a tasty appetizer, even cold, along with an aperitif! Not to mention, it will also be a rich and succulent vegetarian main dish, with a tomato sauce perfect for scooping up with bread. You’ll see, you’ll make a great impression! Thank you, Viviana Dal Pozzo, for this delightful recipe!
Source: [ Recipe taken from the Blog What do I prepare for dinner with my personal modifications]
If you’re like me, always on the lookout for nutritious yet light vegetarian solutions, check out these other tasty recipes, all worth trying:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 50 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients:
- 3 zucchinis
- 8.8 oz sheep ricotta
- 1 egg
- 10.6 oz cherry tomatoes
- 2.1 oz grated Parmesan cheese
- 2 tbsp white wine
- 1/2 teaspoon nutmeg
- 0.18 oz fresh ginger
- A few sprigs thyme
- A few sprigs parsley
- A few leaves basil
- 2 tablespoons dried oregano
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- to taste white pepper
Tools:
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, costing you nothing extra!
- 1 Slicer
- 4 Paper towel
- 1 Bowl
- 1 Knife
- 1 Cutting board
- 1 Tray
- 1 Pan
- 1 Lid
- 1 Spoon
Steps:
Start by washing and trimming the zucchinis. With the help of a slicer or mandoline, slice them into very thin ribbons.
Salt the surface to let them drain.
Then pat them dry with a paper towel.
Apart, in a large bowl, work the ricotta previously well-drained with the egg and the nutmeg.
Add 3 tablespoons of grated Parmesan, thyme, chopped parsley, the grated ginger, a pinch of salt and pepper.
Take two zucchini ribbons and overlap them flat on a cutting board. Spread a teaspoon of ricotta cream.
Spread a light layer along the rest of the surface and roll them onto themselves.
You should obtain rolls well filled but not exaggerated.
Place them one by one on a tray or another large cutting board as I did, and keep them temporarily in the fridge.
Meanwhile, wash and cut the tomatoes into slices.
In a large pan or wok, sizzle the clove of garlic with a generous drizzle of oil, a few sprigs of thyme, and parsley.
Add the tomatoes and let them flavor for about 5-7′ over low heat.
Deglaze with the white wine, slightly raise the heat to evaporate the alcoholic part, then add a pinch of salt and a grind of pepper.
Add the zucchini rolls to the tomato sauce, another drizzle of oil, the remaining grated Parmesan, and the oregano. Cover with a lid and let cook over low heat for 20′.
Turn off the heat, let it cool, and serve with fresh basil leaves and more Parmesan to taste.
And voilà… your pan-fried zucchini rolls stuffed with ricotta and ginger are ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
More snapshots…
Storage
👉 You can store the zucchini rolls stuffed with ricotta and ginger in the fridge in suitable refrigeration containers for a maximum of 2-3 days. Freezing is not recommended.
Tips, notes, variations, or suggestions
🟣 If you don’t have ginger available or don’t like the slightly spicy note that this tuber gives to the recipe, don’t worry, you can easily omit it or replace it with some lemon or lime peel untreated. They will give the dish a nice touch of freshness.
