Zucchini Rolls with Ricotta and Slivered Almonds are made with mandolin paper thin slices of zucchini and zesty lemony ricotta filling. A perfect simple appetizer. No cooking required and gluten free too.
Nothing to cook, just slice, sliver, squeeze and roll. Sounds like it could be a catchy 80s song right?
Don’t even need a toothpick to hold these guys together.
I don’t use all the ricotta on the lasagna and then have all this leftover ricotta sitting sadly in the fridge with no recipe to be used it. And I hate having to throw food away.
That’s the main story of how I came across this recipe. So, if you have that same left over ricotta problem try this recipe. The trick here is to evenly and thinly slice the zucchini on a mandolin slicer. Watch out for that thing by the way. Once you get in the groove you can so easily cut yourself and the edges of that mandolin blade are super sharp. I learned my lesson once when mandolin slicing a tomato, it ended painfully and has left a lasting impression.
Now I take my time, slowly allowing the blade to create almost sketch paper out of the zucchini. You don’t normally think of zucchini as a vegetable to eat raw but when it’s sliced this way, it really shines. It’s crispy yet fresh yet somewhat moist due to the water in the zucchini itself.
The filling here is a mix of ricotta, almonds, basil and lemon juice. Nothing to fancy but simple works in this recipe. The ricotta is light without being too creamy or cheesey. It’s fluffy, and not overwhelming the way cream cheese can be or to sharp in flavor the way some cheeses are. The almond bring a nice bit of crunch to the recipe and lemon juice always help to bring things to life.
Next time you’re looking for a no cook appetizer, look no further, you’ve got these zucchini rolls with ricotta and slivered almonds to look forward to.
Recipe Adapted from Apple Pie, Patis, & Pate
- 1 zucchini, sliced using mandolin slicer
- 1 cup ricotta
- ½ cup slivered almonds
- ½ cup slivered basil
- 2 tablespoons lemon juice
- olive oil
- salt, pepper to taste
- Place zucchini strips on cutting board or cookie sheet, season with salt and pepper and drizzle with olive oil. Refrigerate for 15 minutes.
- In a bowl combine ricotta, lemon juice, basil, and slivered almonds.
- Roll zucchini strips and filling together.