My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like. I have used feta instead of Parmesan, or try sun-dried tomatoes instead of olives.
—APRIL MCKINNEY MURFREESBORO, TN
START TO FINISH: 25 MIN. • MAKES: 2 DOZEN
1 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon capers, drained
1 tablespoon chopped Greek olives
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
4 medium zucchini
1. In a small bowl, mix the first nine ingredients.
2. Slice zucchini lengthwise into twenty-four 1/8-in.-thick slices. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill zucchini slices in batches, covered, over medium heat 2-3 minutes on each side or until tender.
3. Place 1 tablespoon ricotta mixture on the end of each zucchini slice. Roll up and secure each with a toothpick.