These bites are the perfect mixture of flavours old and new: an aged Gorgonzola filling surrounded with slices of fresh grilled zucchini and brightened up with lemon zest.
- Prep time 20 minutes
- Total time 30 minutes
- Portion size 24 servings
- 4 zucchini (about 1 kg), cut lengthwise in 1/4-inch thick slices
- 1 tablespoon olive oil
- 1/4 teaspoon each salt and pepper
- 1/2 cup extra-smooth ricotta cheese
- 1/2 cup crumbled Gorgonzola Piccante cheese
- 1/4 cup coarsely chopped toasted almonds
- 1 teaspoon grated lemon zest (optional)
Brush zucchini with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; grill, uncovered, turning occasionally, until zucchini are tender and grilled-marked, 6 to 8 minutes. Remove to platter; let cool.
Meanwhile, in small bowl, stir together ricotta, Gorgonzola Piccante, almonds and lemon zest (if using). Spoon 1 tsp of the cheese mixture onto narrow end of 1 zucchini slice. Roll up zucchini and secure with toothpick. Repeat with remaining cheese mixture and zucchini. Arrange on platter and serve.
Tip from The Test Kitchen: Assemble and refrigerate these rolls one day ahead. Bring to room temperature before serving.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 58 mg
- Sugars 1 g
- Protein 2 g
- Calories 36
- Total fat 3 g
- Potassium 106 mg
- Cholesterol 4 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
- Iron 1
- Folate 5
- Calcium 3
- Vitamin A 6
- Vitamin C 8