epicurious
Summer Squash Rolls With Herbed Ricotta and Toasted Hazelnuts
Thin slices of zucchini or summer squash are rolled up with creamy ricotta and herbs for an Italian-inspired appetizer that guests can pop into their mouths.
👥 8 Servings👤 Erin French📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●peeler
- ●baking sheet
📝 Preparation Steps
1
Make the Shallot Dressing
2
In a small bowl, combine the shallots and vinegar. Let the mixture sit for at least ⏱️ 15 minutes for the shallots to soften and the flavors to meld. The sauce will keep covered in the refrigerator for a few days.
3
Make the Summer Squash Rolls
4
Preheat the oven to 425°F.
5
Use a vegetable peeler or mandoline to slice the squash lengthwise into ¼-inch-thick slices. You want 8 slices total, ideally from the middle of the squash, so your strips will be about 6 inches long.
6
Arrange the squash ribbons in a single layer on a baking sheet and drizzle each ribbon with just enough olive oil to coat. Season with salt and a few cracks of pepper and roast until tender, about ⏱️ 3 minutes. Set aside to cool completely.
7
In a medium bowl, combine the ricotta, Parmesan, chives, dill, lemon zest, a good pinch of salt, and a few cracks of pepper.
8
Stack 1 basil leaf, 1 mint leaf, and 3 arugula leaves crosswise on one end of a squash ribbon. Top with a heaping tablespoon of the ricotta filling, then roll up the slice of squash to create a little bundle and place it seam side down on a platter. Repeat with the remaining squash, herbs, and filling.
9
Drizzle the rolls with the vinaigrette and sprinkle the crushed hazelnuts over. Use a vegetable peeler to garnish the rolls with wide shavings of Parmesan. Serve immediately.
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