Pesto Zucchini Swirls
The perfect appetizer, side or snack.
I love Italian food and love to see more plant-based Italian places popping up around Los Angeles. I was thrilled when I found Italian Vegan Food, a Los Angeles based delivery service with amazing vegan muffins, pizza crusts, dips, spreads, sweets and wine. In fact, they have a lot of items from on Green Table Cafe, one of my favorite spots in LA!
I tried the almond ricotta and pesto. They were delicious!! They tasted so fresh and inspired this dish.
These zucchini rolls were simple to make and so tasty! The pesto smells and tastes so fresh. The pesto seeps into the zucchini while they cook and also permeates the kitchen. Mhmm. The tender zucchini swirls are stuffed with soft ricotta that literally melts in your mouth. Pair these swirls with some pizza or pasta for the perfect Italian night at home!
1/2 cup (or more) pesto
2 large zucchinis
6-8 oz of almond ricotta
Preheat oven to 400 F.
Thinly slice zucchini length wise.
Bake zucchini for 3-5 minutes to soften.
In an oven safe dish, spread pesto evenly to form a layer.
Remove zucchini from oven. They shouldn’t need to cool long before you can touch them.
Place a dollop of ricotta near the end of the zucchini and roll it up.
Place rolls into the pesto. Repeat until you fill the dish!
Bake for 30 minutes or until ricotta is golden and zucchini is soft.