Zucchini Rolls with Whisked Lemon Ricotta



Hi guys, hope you are all enjoying the spring! We wanted some extra healthy energy and decided to make a few posts on light and green food. First out is this small dish with really delicious lemon ricotta in zucchini rolls.


Zucchini Rolls with Whisked Lemon Ricotta, Toasted Hazelnuts and Garlic Cress

For 4 people

  • 1 big zucchini or cucumber
  • 200 g ricotta cheese
  • ½ lemon, the finely grated peel and a few drops of lemon juice
  • ½ orange, the finely grated peel
  • 2 avocados
  • 40 g fresh baby spinach
  • 75 g peeled, toasted hazelnuts (toast in a big frying pan for a few minutes, or in the oven at 165ºC/330ºF)
  • Garlic cress
  • Wheatgrass or chives


  • 3 tbsp. avocado oil or olive oil
  • ½-1 tablespoon lemon juice

To sprinkle:

  • Flake salt
  • Black pepper

Split the zucchini in half and slice it thinly along the length. Whisk the ricotta with an electric mixer. Add lemon and orange. Spread some ricotta over the zucchini slices, roll the slices into rolls and pipe ricotta into the holes in the middle. Peel and slice the avocados. Put spinach on small plates and put avocado and 3 zucchini rolls on each plate. Roughly chop the nuts and sprinkle them over the rolls. Garnish with garlic cress, wheatgrass or chives. Wheatgrass is usually only used for garnish, so use just a few straws. Mix the dressing and pour it on top. Sprinkle with salt and pepper.

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