Zucchini Rolls with Ricotta and Pesto

Name: Zucchini Rolls with Ricotta and Pesto
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 Portionen
Ingredients: 2 piece zucchini; 350 g ricotta; 30 g pesto; 500 g cherry tomatoes; basil; olive oil; pepper; fine salt

Main course

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Cook Time

45 min

Servings

Difficulty

Easy

Prep Time

30 Min

This Thermomix® recipe for Zucchini Rolls with Ricotta and Pesto is ready in 45 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These zucchini rolls with ricotta and pesto are an explosion of fresh and Mediterranean flavors! I often prepare them in the summer, when zucchini are at their best. The combination of creamy ricotta with aromatic pesto is simply delicious. They are perfect as a light appetizer or as a vegetarian main course. The preparation is simple and quick, ideal for an informal dinner with friends or for a light lunch. A dish that always wins everyone over, even those who don't particularly like vegetables! They can be prepared in advance and cooked at the time.

Ingredients (8 ingredients)

2 piece zucchini
350 g ricotta
30 g pesto
500 g cherry tomatoes
basil
olive oil
pepper
fine salt

Preparation (5 steps)

Sliced zucchini

Cut the zucchini into thin slices using a mandoline. Set aside.

Preparation of the filling

Thermomix® Setting

20 sec/Speed 3

In the mixing bowl, add 350 g of ricotta, 30 g of pesto, fine salt _q.b._ and pepper _q.b._. Mix for 20 Sec./Stufe 3.

Forming the cannelloni

Place 4 slices of zucchini on the surface, overlapping them slightly to obtain a rectangle. Add a generous spoonful of filling and roll up, using a knife to help us, thus obtaining the cannellone. Proceed in the same way to form all the other zucchini cannelloni.

Preparation of the cherry tomatoes

Pour a drizzle of olive oil _q.b._ into a baking dish or baking tray and cut the 500 g of cherry tomatoes into wedges directly inside. Season with fine salt _q.b._ and flavor with a few chopped basil leaves _q.b._, then give it a good stir.

Baking in the oven

Place the zucchini cannelloni in the baking dish, between the cherry tomatoes. Season with another drizzle of olive oil _q.b._ and a pinch of pepper _q.b._ and bake in a ventilated oven at 170 °C for about 15 minutes.