It’s time for me to share another one of my food obsessions, and this one is called “ricotta”. Just the sound of it fills my mind with so many dreams of fluffy creamy deliciousness. If a restaurant offers some kind of homemade ricotta appetizer, you can be sure that I will order it right away. My favorite preparation being “sprinkled with sea salt and freshly ground pepper, and a light drizzle of fruity olive oil”. Spread it over some freshly toasted sourdough, and you have the perfect bite. As in, kind of like digging in a freshly baked chocolate chip cookie sprinkled with sea salt. I’d rank both bites as equally mouth watering! Anyways. Back to business, which in our case involves grilled zucchini roll-ups. Because, trust me, a bite of these also ranks as a very serious competitor to the previous ones!
“Simplicity at its best,” is how I would describe this recipe. Though it looks pretty sophisticated, it’s ridiculously easy to make and takes almost no time. Usually, people tend to think that veggie dishes are much more labor intensive and complicated than non-veggie meals. Meaning that it’s much easier to grill a steak and call it a day. But since I disagree, I got to work and experimented until I was happy with an easy veggie recipe. I guess you can see these roll-ups as my personal counter example to common thought then!
They can be eaten as a delicious appetizer, or a main alongside some prosciutto or other cured ham (if you’re not vegetarian)! If you are, adding some chopped nuts to the ricotta mix might be a very delicious way to bring in some more protein. It’s the perfect balance of flavors, between the slight bitterness of the arugula, the richness of the truffle-ricotta, the kick of the lemon and peppers, and the “caramelized zucchini heaven”. Honestly if you’re not drooling by now, there’s nothing I can do for you, so I’ll let you try it for yourself! Bon appétit!
Total time: 15 minutes
- 1 zucchini (green squash)
- 1 tbsp olive oil
- about 1/4 cup fresh whole milk ricotta
- a good drizzle of black truffle oil
- 1 tsp lemon juice
- a few roasted red pepper strips (optional)
- a large handful of fresh arugula
- sea salt and freshly ground black pepper
- Start by slicing the zucchini. Cut both ends to have a stable base, hold it vertically, and make 1/4-1/2 inch slices.
- Heat the olive oil in a large pan, and add the zucchini slices but do not make them overlap. Season with salt and let them brown on medium-high heat until they caramelize on both sides.
- Meanwhile, prepare the ricotta filling. In a bowl, roughly mix the ricotta with a good drizzle of truffle oil, lemon juice, and some salt and pepper.
- Next, assemble the rolls. Start with a grilled zucchini slice and spread the truffle ricotta mix evenly. If you want to, add a roasted red pepper strip in the middle of the slice and roll it up.
- Wilt some fresh arugula in the pan you were using before, with a splash of water and salt (2 minutes).
- To plate, start with the arugula and add the rolls on top. Drizzle with a bit more truffle oil and adjust the seasoning one last time. Enjoy!
Total time: 15 minutes
- 1 courgette
- 1 c.s d’huile d’olive
- environ 1/4 tasse de ricotta fraiche
- un bon filet d’huile parfumée à la truffe noire
- 1 c.c de jus de citron
- quelques tranches de poivron rouge mariné (optionnel)
- une grosse poignée de roquette
- sel de mer et poivre noir fraichement moulu
- Commencez par trancher la courgette. Coupez les deux extrémités pour avoir une base stable, tenez la courgette verticalement et tranchez la finement (environ 1cm).
- Faites chauffer de l’huile d’olive dans une grande poêle, et ajoutez les tranches de courgette sans les superposer. Salez les tranches et laissez les caraméliser des deux côtes à feu moyen-fort.
- Pendant ce temps préparez la ricotta. Dans un bol, mélangez la ricotta avec un bon filet d’huile parfumée à la truffe, le jus de citron, du sel et du poivre.
- Ensuite, assemblez les “roulades”. Tartinez les tranches de courgette grillées avec la ricotta parfumée. Si vous voulez, ajoutez une tranche de poivron rouge mariné au centre de la tranche et roulez le tout d’un bout à l’autre.
- Faites revenir la roquette avec un filet d’eau et du sel dans la même poêle (2 minutes).
- Pour servir, commencez par la roquette, et ajoutez les roulades de courgette. Assaisonnez avec un dernier filet d’huile à la truffe et du poivre. Bon appétit!
9 thoughts on “Grilled Zucchini Roll-Ups with Black Truffle Ricotta”
how creative! where do you get your ideas??
Thank you! I’m not sure actually, sometimes they come randomly when I’m doing something totally unrelated, sometimes I actively brainstorm at a desk, and finally I tend to be inspired by the restaurants I go to!
Black Truffle Ricotta…divine!!!
It’s so good! I’m always tempted to just eat it right out of the bowl or on some toasted bread 🙂
Yum I want to try this!! Do you think it would make a huge difference to use white truffle oil instead of black? Thanks for the idea!!
Hi! I think it would be as delicious! Definitely let me know if you try it!
Reblogged this on A Bottle. A dinner and commented:
Yum! Def going to try and get this on my menu in a couple weeks. Maybe with some goat cheese and white truffle oil?! yummmm
Your photos are beautifull and now I’m hungry! -Kat
Thank you! Well if you’re hungry now you have a new recipe to make 🙂