Easy, healthy and delicious. These three words don’t come together so easily when talking about a recipe. But just try this Ricotta Stuffed Zucchini and you’ll agree with me.
Ingredients
To prepare this recipe, besides 2 medium sized zucchinis, you’ll need:
1 cup ricotta
Zest of one lemon
1 tbsp fresh/dry dill
Salt & Pepper
Directions
1. Shave lengthwise slices off zucchini using a mandolin or (if, like me, you don’t have a mandolin due to an unfortunate incident involving a heavy pot and a sink full of dishes) a vegetable peeler
2. Mix together ricotta, lemon zest, dill and S&P
3. Using two spoons (or just your hands) form a small ball of the ricotta mixture and place on one end of a zucchini strip
4. Wrap the ball of ricotta mixture in the length of the zucchini strip
5. Skewer with a pick if the roll will not stay rolled
6. Place rolls on an aluminum tray face up (meaning, from your point-of-view, the filling is in the centre and the zucchini is around the circumference)
7. Smoke rolls for one hour at 200°F with hickory bisquettes
8. Remove from smoker and serve warm or room temperature
ENJOY
By Lena Clayton
