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INGREDIENTS 2 zucchinis, ends trimmed 2 tbsps olive oil, plus extra to drizzle 1-2 tbsps balsamic vinegar to drizzle 1 cup ricotta cheese 1/2 lemon, juiced 1/2 cup, fresh basil leaves, roughly chopped A handful of pine nuts, toasted INSTRUCTIONS 1. Using a vegetable peeler, peel through the zucchini's lengthwise, discarding the first few short ones. Depending on the thickness of the zucchini, one zucchini approximately makes 10-15 pieces. 2. On a large plate, lay the zucchini's flat (not overlapping) and generously drizzle with olive oil and balsamic vinegar. 3. Cover the plate and leave to marinate in the fridge for a minimum of 20 minutes. 4. Meanwhile, in a bowl, mix the ricotta with the lemon juice. Add the chopped basil and toasted pine nuts and season to taste. 5. Once the zucchini's have marinated, take a strip of zucchini and place one tsp of the ricotta mixture towards the end of the strip and roll up. 6. Repeat step #5 until you've finished the filling or have run out of zucchini. 7. Arrange the rolls upright on a clean plate, season to taste and drizzle over it a little more olive oil and balsamic vinegar. Tip: To toast the pine nuts, place the nuts in a hot fr ying pan (no oil necessar y) for 2-3 minutes, shaking the pan const antly to evenly brown the nuts and to avoid over roasting them.