Ricotta-Stuffed Zucchini Rolls – Gordon Ramsay Recipe
At the risk of getting called a donkey, this Italian antipasto recipe from Gordon Ramsay is hereby dubbed rolls of zucchini instead of courgettes. Slivered almonds are folded into a creamy mixture of ricotta cheese, basil, and lemon juice to create the filling. Nestled in paper-thin strips of zucchini and drizzled with olive oil and balsamic vinegar, these bite-sized rolls are an excellent starter to any meal, Italian or not.
Using the best of seasonal summer produce in zucchini and basil, it also needs no heat to prepare — perfect for days when the thermostat can barely keep up with the heat.
Beat the Heat hosted by A Southern Grace
recipe adapted from Gordon Ramsay
Ricotta-Stuffed Zucchini Rolls
makes approximately 24 zucchini rolls
4 small zucchini
salt and pepper
extra virgin olive oil
balsamic vinegar
For the ricotta filling:
ricotta cheese, about a cup
splash of lemon juice
basil leaves, about a handful
slivered almonds, about a handful
Notes:
- This is one of those recipes where exact measurements simply do not matter. Consult the original recipe for a general idea of the ingredient proportions and adjust to your taste.
Cut off the stem end of the zucchini. Using a mandolin or a vegetable peeler, slice the zucchini lengthwise into 24 paper-thin strips.
Season with salt, pepper, and olive oil. Leave to marinate in the refrigerator for at least 20 minutes. The zucchini strips will be more translucent and pliable after resting.
Mix the ricotta cheese with the lemon juice. Season with salt and mix vigorously until thoroughly incorporated.
Chiffonade the basil leaves. Add the basil and almonds to the ricotta mixture and mix until evenly distributed.
Place about 1 tablespoon of the ricotta filling on the cut end of the zucchini strips.
Roll the zucchini strip over the filling and plate.
To Serve:
Top with freshly ground black pepper and drizzle with olive oil and balsamic vinegar.
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August 8th, 2008 at 1:00 am
quite brilliant!
last blog post: English Muffin Loaf
August 8th, 2008 at 3:19 am
this really is amazing. i think the crunch provided by the almonds and the creaminess of the cheese would just make the perfect bite. thanks again for sending it to me!
last blog post: my secret weapon
August 8th, 2008 at 8:16 am
oh those look delicious. I’m loving all the wonderful zucchini recipes popping up everywhere as they ripen on my vine
last blog post: What’s in CSA box #7
August 8th, 2008 at 1:40 pm
It doesn’t get simpler than this. Wonderful!
August 8th, 2008 at 2:40 pm
Amazing! I love your photos.
August 8th, 2008 at 3:58 pm
Well, for goodness sake…those look incredible. My CSA share is supposed to have zucchini tonight, and now I know what I’m going to do with it. I hope mine look half as gorgeous! Thanks!
last blog post: Farm Fresh…forget it. Lets talk Margaritas
August 8th, 2008 at 4:15 pm
Great photo and great entry too. Looks so delicious!
last blog post: Little Pecan Frangipane Tarts
August 9th, 2008 at 2:15 am
Pretty pretty pretty.
(Or, in Larry David’s way: “PreTT-TY good!”)
Haven’t tried eating raw zucchini… Hmm, will try it “marinated” like that.
August 9th, 2008 at 3:34 am
this looks like fun to make and eat. I will have to remember this for our Alfresco Lunches in summer.
August 9th, 2008 at 10:29 am
Definitely going to try these for my next catering party! Thanks!
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August 9th, 2008 at 3:06 pm
Zucchini stuffed with cheese sound really good!
last blog post: Kimchi Jun (Kimchi Pancake)
August 9th, 2008 at 4:23 pm
Mmmmmm, these looks gorgeous!
August 10th, 2008 at 1:15 am
how do you come up with such elegant dishes? and I’m sure they’re so yummy too.. i just wish i can sample them.
)
by the way, i tagged you… pls. see my blog.
last blog post: Brilliante Blog Award
August 10th, 2008 at 1:53 am
Perfect timing now that our zucchini are rolling in. The almonds kind of took me by surprise as an ingredient. These look delicious and I bet they taste terrific, too!
last blog post: Gold Medal Carnitas
August 10th, 2008 at 7:30 am
those are real beauties
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August 11th, 2008 at 10:21 am
These look great! I’m going to try these out this week.
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August 11th, 2008 at 1:20 pm
Wow–these sound amazing. I think this was my favorite from Grace’s event. (Don’t tell!) Bookmarking this for an upcoming dinner party!
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August 12th, 2008 at 10:05 am
This looks great. I’ve been meaning to try something similar with eggplant, but I haven’t gotten around to it and I’m not sure that I’d have thought of adding in the almonds.
August 12th, 2008 at 11:06 am
Hmmm…made some of these last year for a party and remember them being quite time consuming — but not a Gordon Ramsay recipe. I do remember they were excellent, though, and yours are making me want to try them all over again. YUM!
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August 12th, 2008 at 9:44 pm
so delicious and easy. good.
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August 12th, 2008 at 11:08 pm
arundathi – thanks!
grace – it’s a really nice balance of textures
kat – wish I had zucchinis growing in my backyard
pooh – it’s so easy to make it that I always have all the ingredients on hand
meera – thanks!
rebecca – hope you like it! nothing like fresh produce from a CSA
nicisme – it was quite a fun event
ts – haha. thanks!
nina – it’s really fun to make and everyone seems to like it
my sweet – hope your guests like it!
kevin – always a winning combination if you ask me
holler – thanks!
jescel – thanks for the tag!
paula – it’s a nice little seasonal recipe. so appropriate for summer considering that it needs no heat to make.
zita – thanks!
gills – hope you like it!
mindy – i won’t tell.
fearless – interesting idea with eggplants. will look up recipes and see what’s out there
kellypea – I’m really interested in your recipe. it’s always fun to make variations of this recipe.
maybelle’s mom – I’m gonna have to agree
August 13th, 2008 at 4:19 am
Looks so delicious. I did the same with eggplant. The variation was grilled eggplant with sundried tomatoes, lettuce and feta cheese. This looks so amazing and healthy, another recipe keeper. BTW, I am hosting a ONE DISH MEAL- Salad event, I would like to invite you to send a recipe to the event. The rules for which are in my site and will be glad to receive a recipe for the same. Thanks
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August 13th, 2008 at 7:51 pm
These look absolutely amazing!
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August 16th, 2008 at 7:55 am
Your mandolin skills look perfect. I’ll have to make this recipe. It looks really good.
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August 17th, 2008 at 8:17 pm
This looks fabulous!
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August 18th, 2008 at 7:08 pm
these were so easy to make and so delicious AND beautiful. i chopped up some salted, roasted pistachios in place of the almonds and added some lemon zest to the ricotta mixture. i’ve made something similar in the past with grilled zucchini (sliced a little thicker) and a goat cheese/basil/mint/lemon mixture. try that one too y’all!
September 29th, 2008 at 9:54 pm
Thanks for stopping by my blog. Your comment there helped me discover this fabulous space!
The rolls look gorgeous. They would be a great hit at any party….so easy to make too…
I’m bookmarking this one. Thanks.
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May 15th, 2009 at 3:39 pm
These look great! (And super easy, always a bonus.) Just discovered your blog today via the Foodie Blogroll – I’m sure I’ll be back!
May 21st, 2009 at 10:43 am
Many thanks for this recipe. Just whipped up a batch. It was a little fiddly for me as I had to perform triage on several ripped slithers of courgette. Still, it came together at the end though and tasted delicious, with almonds added the perfect touch.