SUMMER-SQUASH ROLLS WITH HERBED RICOTTA, ARUGULA, AND TOASTED-HAZELNUT VINAIGRETTE
This recipe, courtesy of Lost Kitchen chef and owner Erin French, works best with narrow, long, bright-yellow zucchini.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. Toss squash ribbons with 2 tablespoons oil; arrange in a single layer on a rimmed baking sheet and season with salt and pepper. Roast just until tender, about 8 minutes. Let cool completely, about 20 minutes.
- Meanwhile, in a bowl, combine shallot and vinegar; let stand 15 minutes. Whisk in remaining 1/4 cup oil and hazelnuts; season with salt and pepper.
- In a bowl, combine ricotta, herbs, Pecorino Romano, and lemon zest; season with salt and pepper. Place 3 arugula leaves crosswise on one end of each squash ribbon. Top with about 1 1/2 tablespoons ricotta filling. Roll squash up to create a little bundle, and place, seamside down, on a platter. Repeat with remaining squash, arugula, and filling. Serve, drizzled with vinaigrette.
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MD Hridroy Hassan
[email protected]These rolls are perfect for a summer picnic.
Messiah
[email protected]I'm so glad I found this recipe! These rolls are delicious and so easy to make.
Mzophilayo jafta
[email protected]These rolls were a big hit at my party! Everyone loved them.
Abou TRAORE
[email protected]The recipe was easy to follow and the rolls turned out great! I'll definitely be making them again.
Rizz 786
[email protected]These rolls were okay, but I've had better. I wouldn't make them again.
Densell Handley
[email protected]These rolls were a lot of work and they didn't turn out very well. I wouldn't recommend this recipe.
Tilanis Ball
[email protected]These rolls were a bit too oily for my taste. I think I'll try baking them next time.
Mason Addogoh
[email protected]I'm not a fan of arugula, so I omitted it from the recipe. The rolls were still very good.
Syed Mohsin Jee Sherazi
[email protected]These rolls are so easy to make and they look so impressive. I'm definitely going to make them again.
Maggie Chintowe
[email protected]I love the combination of flavors in these rolls. The herbed ricotta is especially delicious.
Carl wiz
[email protected]These rolls are perfect for a light and refreshing summer meal. I served them with a side salad and they were a big hit.
Musawwir khan
[email protected]I'm not a big fan of squash, but these rolls were surprisingly good. The herbed ricotta and arugula really balanced out the flavor of the squash.
Muzammil Durrani
[email protected]These rolls were a bit more work than I expected, but they were definitely worth it. The flavors were amazing and the presentation was beautiful.
Raheel Ibadat
[email protected]I love how versatile this recipe is. I didn't have any arugula on hand, so I used spinach instead. I also added a bit of crumbled feta to the ricotta filling. The rolls were still delicious!
Benjamin Hoff
[email protected]These summer squash rolls were a hit at my dinner party! The herbed ricotta was creamy and flavorful, and the arugula and toasted hazelnut vinaigrette added a delightful freshness and crunch. The rolls were easy to make and looked very impressive.