Servings: 2–3 | Prep time: 15 mins | Cook time: 5–7 mins

---

✨ Ingredients:

• 🥒 1 large zucchini, sliced lengthwise into thin ribbons

• 🧀 150g ricotta cheese

• 🌿 1 tbsp fresh mint, finely chopped

• 🧄 1 garlic clove, minced

• 🫑 1 roasted red pepper, sliced into thin strips

• 🧂 Freshly ground black pepper, to taste

• 🫙 Olive oil, for brushing/grilling

---

🔪 Instructions:

1. Prep the Zucchini:
   Slice the zucchini lengthwise into thin ribbons using a mandoline or sharp knife (about ⅛ inch thick).

2. Grill the Zucchini:
   Brush both sides of the zucchini slices lightly with olive oil.
   Heat a grill pan or outdoor grill to medium-high and grill zucchini for 1–2 minutes on each side until tender with grill marks. Set aside to cool.

3. Make the Filling:
   In a bowl, mix ricotta cheese, chopped mint, minced garlic, and a pinch of black pepper until smooth and creamy.

4. Assemble the Rolls:
   Lay each grilled zucchini ribbon flat.
   Place a small spoonful of herbed ricotta near one end and a strip of roasted red pepper on top.
   Roll up tightly and place seam-side down on a serving plate.

5. Serve:
   Drizzle with a touch of olive oil, sprinkle extra mint or black pepper if desired, and serve immediately or chill slightly for a refreshing appetizer.

---

💡 Tips:

• Add a little lemon zest to the ricotta for a citrusy pop. 🍋

• Substitute basil or parsley for mint if preferred.

• These are great for parties — make ahead and refrigerate until serving!