A tasty and catchy appetizer, excellent in every season but especially appreciated in the summer because it is fresh and light. It is easy to prepare, and allows infinite variations, so you can adapt it to your taste or what you have at home without any problems. Our recipe uses cottage cheese, but any cream cheese will do (goat ones are excellent!). Quickly grill the zucchini, or place for 10 minutes (no more) in a very hot oven or four minutes in the microwave; if you’ve cut them cut finely you can also leave them raw only softening them for an hour in a marinade of olive oil, lemon and salt. You can dress the cheese as you like: with your favorite herbs (including a little bit of garlic if you like), with almonds or pine nuts or walnuts, green or red pepper, balsamic vinegar and more. Enjoy.


  • 4 large zucchini
  • 250 g ricotta cheese
  • 1 tablespoon grated pecorino cheese
  • 1 tablespoon onion
  • 1 bunch rocket
  • pepper


  1. Wash, clean and cut the zucchini lengthwise into thin slices (½ cm or less)
  2. Heat a griddle over open fire to grill the zucchini and cook 2 minutes on each side, with a pinch of salt
  3. Chop one tablespoon of onion very finely and mix in a bowl with the ricotta, pecorino, freshly ground pepper (if necessary add a little olive oil)
  4. Let the mixture stand for 10 minutes in the freezer, then sprinkle on the cold zucchini
  5. Add 4-5 leaves rocket for each slice of zucchini and roll. If necessary use a toothpick for the rolls
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