Zucchini Rolls

Zucchini Rolls

  • 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