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Keto Zucchini Roll-ups with Pesto Ricotta
Elevate your Keto holiday party appetizers with a delightful creation that's as visually appealing as it is flavorful. These Keto Zucchini Roll-ups with Ricotta and Tomatoes are a perfect embodiment of the festive spirit, combining the freshness of zucchini with the creamy richness of ricotta and the fresh flavors of tomatoes. Let's explore the convenience of preparing these roll-ups ahead of time, the potential for customization, and the best practices for storing these Keto holiday appetizers.
How to Make It
Step 1
Slice the zucchinis lengthwise into 3mm slices. Brush them with olive oil and place a grill pan over medium-high heat. Grill the zucchini slices until tender, about one minute per side. Repeat with the remaining slices and set aside.
Step 2
Add the ricotta, parmesan cheese, lemon zest, pesto, salt, and pepper to a bowl. Finely chop 4-5 basil leaves and add them in. Mix until combined. Slice the cherry tomatoes into quarters.
Step 3
Spread the cheese mixture over the grilled zucchini slices. Add a quarter of a cherry tomato and a basil leaf on each slice of zucchini. Roll them up.
Step 4
Transfer the zucchini rolls to a serving plate. Store in the fridge for serving.
Ingredients
- Zucchini 2 medium
- Extra virgin olive oil 2 tbsp
- Ricotta cheese 0.75 cup
- Parmesan cheese 2 tbsp, shredded
- Pesto sauce, store bought 1 tbsp
- Lemon Peel Or Zest Raw 2 tsp
- Tomato raw (includes cherry, grape, roma) 3 cherry
- Basil, fresh 17 leaf
- Step 1 Slice the zucchinis lengthwise into 3mm slices. Brush them with olive oil and place a grill pan over medium-high heat. Grill the zucchini slices until tender, about one minute per side. Repeat with the remaining slices and set aside.
