Smoked Ricotta Stuffed Zucchini Rolls Recipe
2 Medium-sized zucchinis
1 Cup ricotta
Zest of one lemon
1 Tbsp fresh/dry dill
Salt & pepper
Shave lengthwise slices off zucchini using a mandolin or (if, like me, you don’t have a mandolin due to an unfortunate incident involving a heavy pot and a sink full of dishes) a vegetable peeler.
Mix together ricotta, lemon zest, dill and S&P.
Using two spoons (or just your hands) form a small ball of the ricotta mixture and place it on one end of a zucchini strip.
Wrap the ball of ricotta mixture in the length of the zucchini strip.
Skewer with a pick if the roll will not stay rolled.
Place rolls on an aluminum tray face up (meaning, from your point-of-view, the filling is in the centre and the zucchini is around the circumference)
Smoke rolls for one hour at 200°F with hickory bisquettes.
Remove from smoker and serve warm or at room temperature.
By Lena Clayton
The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.Shop Now