Stuffed Zucchini Rolls

Makes 24 rolls (2 rolls per snack)

  • 4 small zucchinis
  • 4 tablespoons olive oil
  • 4 tablespoons balsamic vinegar
  • 250g low-fat ricotta cheese
  • 1/2 lemon, squeezed
  • Handful of fresh basil leaves, chopped
  • 50g toasted pine nuts
  1. Toast pine nuts in a hot non-stick frying pan for 2-3 minutes until golden, shaking often.
  2. Thinly slice zucchinis lengthways (24 slices).
  3. Drizzle olive oil and balsamic vinegar over two large plates, lay zucchini strips flat on the plates and drizzle again on top. Leave to marinate in the fridge for 30 minutes.
  4. Mix the ricotta with the lemon juice and add in the basil and pine nuts.
  5. Place 2 teaspoon of the mixture onto one end of a zucchini strip and roll. Repeat until you have 24 filled rolls.
  6. To serve, drizzle with remaining balsamic vinegar and olive oil.

6 Reviews


Sat Mar 30, 2013 at 2:01 PM

How long will these last for? Can I make these 24hrs before serving? Thanks


Tue Mar 19, 2013 at 10:46 PM

dont you cook the zuccini

Wed Feb 20, 2013 at 11:15 AM

would it be possible to add the calories for each of your recipes. Thanks


Thu Jan 03, 2013 at 6:07 PM

making these tonight. I couldn't cut the zuchini very well though so see how it turns out :|


Sun Jul 15, 2012 at 3:49 PM

How long do these keep for? And how many can you have if you were to have them as a dinner meal?


Wed Feb 15, 2012 at 2:26 PM

how many for dinner as a meal?

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