Ingredients
1 cup part-skim ricotta cheese1/4 cup grated Parmesan cheese2 tablespoons minced fresh basil or 2 teaspoons dried basil1 tablespoon capers, drained1 tablespoon chopped Greek olives1 teaspoon grated lemon zest1 tablespoon lemon juice1/8 teaspoon salt1/8 teaspoon pepper4 medium zucchini
Preparation
In a small bowl, mix the first 9 ingredients.
Slice zucchini lengthwise into twenty-four 1/8-in.-thick slices. On a greased grill rack, cook zucchini in batches, covered, over medium heat. Grill until tender, 2-3 minutes on each side.
Place 1 tablespoon ricotta mixture on the end of each zucchini slice. Roll up and secure each with a toothpick.
