grilled zucchini roll ups

It’s like I’m back in Rome at the @hvroma rooftop restaurant but not quite. I have dreams about a zucchini appetizer I had there back in 2015, so I made a dupe.

Lightly grilled shaved zucchini is stuffed with a honey, thyme, ricotta mixture and topped with a cold tomato sauce. An absolute sinch of a recipe that I made up on the fly and yes, that’s jarred tomato sauce because ain’t nobody had the time okay?! Makes a great appetizer or side dish. I paired it with grilled sausage and boneless chicken thighs.

Ingredients:
2 Medium Zucchini
Salt, Pepper, EVOO (Extra Virgin Olive Oil)
@galbanicheese Whole Milk Ricotta
Honey
Thyme
@raoshomemade Marinara Sauce (chilled)

Instructions:
Use wide peeler to shave zucchini ribbons.

Toss with salt, pepper, EVOO.

Grill in small bunches on medium heat, very quickly. Read: by the time you add all the bunches, you should go back and remove them all. Allow to cool slightly.

Mix pint of ricotta with salt, black pepper, thyme (few sprigs, stem removed) and about 2 TBSP honey.

Make a plus sign with zucchini strips, put 1-2 TBSP of ricotta mixture in middle and wrap them up like the beautiful lil presents they are.

Coat bottom of serving dish with a light layer of the cold tomato sauce. Add zucchini and top each with an extra little dollop of sauce.

Finish with kosher salt and an extra drizzle of EVOO.

Mangia!