Zucchini , Ricotta , Lemon , Pistachios
Best for: A summer appetizer or a fresh side for grilled fish.
Thin ribbons of zucchini and yellow squash soften just enough on the grill to wrap around lemony ricotta. Pistachios add a little crunch to these simple, colorful rolls.
Grill: Direct heat, 400°F. Equipment: Mandoline or sharp knife, wide spatula, bowl.
Ingredients
Total: 30 minutes.
- 2 medium zucchini
- 2 medium yellow summer squash
- 1½ tablespoons olive oil
- ½ teaspoon fine sea salt, divided
- ¾ cup whole-milk ricotta, drained if watery
- 1 teaspoon finely grated lemon zest
- 2 teaspoons lemon juice
- 2 tablespoons finely chopped basil
- ¼ teaspoon black pepper
- ¼ cup finely chopped shelled unsalted pistachios, divided
Directions
Preheat the grill. Cut squash lengthwise into ⅛- to ¼-inch ribbons, choosing about 16 wide center slices for rolling. Save narrow ends for another meal.
Brush ribbons with olive oil and season with ¼ teaspoon salt.
Grill for 1–2 minutes per side, working in batches, until pliable and lightly marked. Lay flat on a tray to cool for several minutes.
Mix ricotta with lemon zest, lemon juice, basil, pepper, remaining ¼ teaspoon salt, and half the pistachios.
Spread about 2 teaspoons filling over each ribbon, leaving a small border. Roll gently from a short end and place seam-side down.
Sprinkle with the remaining pistachios. Serve promptly or refrigerate for up to 4 hours before serving cool.
Grilling tip: Stop cooking as soon as the ribbons bend easily; overcooked squash can tear when rolled.
