ZUCCHINI & LEMON RICOTTA ROLLS
SERVES 10 (MAKES 30) PREP 30 MINS COOK 10 MINS $1 A SERVE
200g fresh ricotta 1/2 lemon, zest finely grated, juiced 4 zucchini, cut into 30 ribbons 15 sun-dried tomato halves, cut in half cooking oil spray 100g rocket leaves
ONE Combine ricotta, zest and juice in a bowl. For each roll, place a zucchini ribbon on a flat work surface. Spread with a little ricotta mixture. Place a piece of tomato at one end. Roll up to enclose tomato. Secure with a toothpick.
TWO Preheat a barbecue grill to high. Spray zucchini rolls with oil. Cook, in batches, for 1 min each side or until browned and cooked. THREE Arrange rocket on a serving platter. Top with rolls. Serve. Use a vegetable peeler to cut zucchini into ribbons.