Stuffed Zucchini Rolls

1. 1

   Slice the zucchini lengthwise, using a swivel vegetable peeler and select about 40 good strips.

2. 2

   Place the strips on oiled flat plates and brush with olive oil.

3. 3

   Season with salt and pepper, then put in the refrigerator for 20 minutes.

4. 4

   Meanwhile mix well the ricotta cheese, lemon juice, extra virgin olive oil and seasoning to taste, then stir in the chopped basil leaves and pine nuts.

5. 5

   Place a small teaspoonful of ricotta mixture on one end of a zucchini strip and roll up.

6. 6

   Repeat to use up all the filling.

7. 7

   Arrange the zucchini cannelloni on a plate and grind over some black pepper.

8. 8

   Drizzle with a little olive oil and balsamic vinegar.

9. 9

   Serve.

No additional tips available.