Ricotta Stuffed Zucchini Rolls

Cooking Time: 20 Min    Servings: 24

Products needed:

Traditional 18 Year Balsamic Vinegar


  • 4 small zucchini    
  • salt and pepper
  • Olive Scene mild Extra Virgin Olive Oil    
  • Olive Scene Traditional Balsamic Vinegar*

For the ricotta filling:

  • 1 cup ricotta cheese, approximate
  • splash of lemon juice
  • basil leaves, about a handful
  • slivered almonds, about a handful


  1. Cut off the stem end of the zucchini.
  2. Using a mandolin or a vegetable peeler, slice the zucchini lengthwise into 24 paper-thin strips.
  3. Season with salt, pepper, and olive oil.
  4. Leave to marinate in the refrigerator for at least 20 minutes.
  5. The zucchini strips will be more translucent and pliable after resting.
  6. Mix the ricotta cheese with the lemon juice.
  7. Season with salt and mix vigorously until thoroughly incorporated.
  8. Chiffonade the basil leaves.
  9. Add the basil and almonds to the ricotta mixture and mix until evenly distributed.
  10. Place about 1 tablespoon of the ricotta filling on the cut end of the zucchini strips.
  11. Roll the zucchini strip over the filling and plate.