Zucchini Roll Ups
Serves 415 mins prep18 mins cook
Delicious zucchini roll-ups filled with ricotta and sun-dried tomatoes, served cold. Perfect as a side dish or appetizer.
0 servings
What you need
Instructions
1: Preheat the oven to 425°F and line a sheet pan with parchment paper. 2: Drizzle olive oil onto the sheet pan. Add the zucchini slices, drizzle with more olive oil, and season with salt. Roast for 15-18 minutes, flipping halfway, then remove and cool. 3: Meanwhile, make the filling by mixing ricotta cheese, Parmesan cheese, baby spinach, walnuts, sun-dried tomatoes, lemon zest, dried oregano, and salt in a bowl. Chill in the refrigerator for 15 minutes. 4: Lay the zucchini slices on a flat surface, add spoonfuls of the filling, and roll them up around the filling. 5: For the sauce, mix tahini, Greek yogurt, balsamic vinegar, water, honey, and a bit of salt in a small bowl. 6: To serve, smear sauce onto a plate, place the zucchini rolls on top, and garnish with parsley if desired.View original recipe