Presentation is just as important as preparation. Try layering thin, grilled slices of zucchini and summer squash together with a refreshing ricotta filling.
1 cup ricotta cheese
Zest of 1 large lemon
1 tablespoon finely minced parsley
1 teaspoon finely minced thyme
1/4 teaspoon fine sea salt
Grinding black pepper
1/3 cup finely chopped walnuts
2 medium zucchini at least eight inches long
2 medium yellow summer squash at least eight inches long
Olive oil spray
1/3 cup Filippo Berio extra-virgin olive oil
1 bunch mint
Beat the ricotta cheese with a hand mixer until light and fluffy.Stir in the lemon zest, parsley, thyme, salt, pepper and walnuts and set aside.
Preheat an indoor or outdoor grill.
Trim the zucchini and squash ends. Slice each into 4 lenghtwise strips 1/4-inch thick and place them on a baking sheet. Spray the slices on both sides and place them in a single layer on the grill. Grill on both sides until the strips are soft but not mushy. Transfer them to a baking sheet and keep warm.
Top a summer squash strip with zucchini strip; trim edges so they are even if necessary. Divide and spread a thin layer of the ricotta cheese mixture on top of the zucchini strips. Start at one end and roll each up like a jellyroll. Make 7 more.
Place two rolls on each of 4 plates.
Warm the olive oil in a small saucepan and pour a little over each plate. Serve warm.
Note: If you do not have a grill, place the strips on a baking sheet, lightly sprayed with oil, and bake them in a preheated 350F oven for 5 to 8 minutes or until they soften. Then proceed with the recipe.
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