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Serves: 6
Preparation time: 25 minutes
Cooking time: 10 minutes
Total time: 35 minutes

You can change the filling with feta cheese instead of Parmesan, or sun-dried tomatoes in the place of the olives.


  • 1 cup part-skim ricotta cheese
    1/4 cup grated Parmesan cheese
    2 tablespoons minced fresh basil or 2 teaspoons dried basil
    1 tablespoon capers, drained
    1 tablespoon chopped Greek olives
    1 teaspoon grated lemon zest
    1 tablespoon lemon juice
    1/8 teaspoon salt
    1/8 teaspoon pepper
    4 medium zucchini


  • In a small bowl, mix the first 9 ingredients except the zucchini.

    Slice zucchini lengthwise into twenty-four 1/8-in.-thick slices.

    On a greased grill rack, cook zucchini in batches, covered, over medium heat. Grill until tender, 2-3 minutes on each side.

    Place 1 tablespoon ricotta mixture on the end of each zucchini slice. Roll up and secure each with a toothpick.
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