- 4 zucchini
- 2 tbs. Ahuacatlan Avocado Oil Onion
- 9 oz. Ricotta cheese
- Drizzle of Ahuacatlan Avocado Oil Lime
- Salt and pepper to taste
- 1 handful of fresh basil, roughly hand cut
- Drizzle of Ahuacatlan Avocado Oil Natural
With a mandolin, slice the zucchini length-wise to obtain thin long slices.
In a sauté pan, add the Ahuacaltan Onion and sauté the zucchini slices for about 1 minute to soften up. Move constantly. Reserve.
In a bowl, mix together the ricotta cheese, Ahuacatlan Lime, basil, and season with salt and pepper.
Open flat each of the zucchini slices and spread a spoonful of the ricotta mixture on each and roll.
Arrange on a nice platter, top with salt and pepper and a drizzle of Ahuacaltan Natural