- Zucchini - 1 piece
- Ricotta cheese - 100 Grams
- Basil leaves - 5 pieces
- Pine nuts - 2 items. spoons
- Salt, pepper - - To taste
- Olive oil - 30 milliliters
So, we begin. Let me remind you, we have in stock - only 5-10 minutes :) Zucchini mine, cut off from the ends. Now the culmination - using a vegetable cutter, we need to cut out long and thin plates of zucchini. In the length of the entire zucchini, the thickness - just a couple of millimeters. For clarity - see further photos. In the pan, we heat the oil, add salt and pepper to the oil. We put into the oil our plates of zucchini. On top of them, sprinkle them with a little oil and salt. Fry literally a minute on medium heat - rather warm than fry. Take the zucchini out of the frying pan. In the same oil fry cedar nuts - 2-3 minutes on medium heat. In a bowl, mix ricotta cheese, sliced basil leaves, pine nuts and a little olive oil. Mix it - it will be our stuffing rolls. So, start wrapping. Our zucchini should have a look like the photo - thin, long and flexible. On the edge of the plate lay out our stuffing, carefully wrapped in a roll. So do with each plate. It turns out that such a beauty. In the fridge, this snack does not like to stand, so it is better to serve it to the table immediately. Pleasant!
Servings: 5-6