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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Aziza Alm
[email protected]The vinaigrette was a bit too oily for my liking.
NOOB MASTAR
[email protected]The rolls were a bit bland for my taste. I think I'll add some extra herbs and spices next time.
Limpho Moticoe
[email protected]I'm not sure if I did something wrong, but my rolls didn't turn out as pretty as the ones in the picture.
Kesharia Ebanks
[email protected]These rolls were a bit more work to make than I expected, but they were definitely worth it.
Lilie Irons
[email protected]I loved the way the summer squash held up in these rolls. It was still slightly crunchy, even after being cooked.
Héctor Rivera
[email protected]These rolls were easy to make and looked very impressive. I served them as an appetizer at a dinner party and they were a big hit.
Cisman Ibrahim Sheeq
[email protected]I'm not a huge fan of summer squash, but I really enjoyed these rolls. The flavors and textures were perfect.
RK SABBIR GAMING 999
[email protected]These rolls were amazing! I made them for a potluck and they were the first thing to go.
Aria Conners
[email protected]Overall, I thought these rolls were just okay. I don't think I'll be making them again.
Iam dcruz
[email protected]The vinaigrette was a bit too oily for my liking.
Sk Sadan
[email protected]The rolls were a bit bland for my taste. I think I'll add some extra herbs and spices next time.
Anis Anis
[email protected]I'm not sure if I did something wrong, but my rolls didn't turn out as pretty as the ones in the picture.
Saida Nuhu
[email protected]These rolls were a bit more work to make than I expected, but they were definitely worth it.
Alma Mosaad
[email protected]I loved the way the summer squash held up in these rolls. It was still slightly crunchy, even after being cooked.
Saharear Rejon
[email protected]The toasted hazelnut vinaigrette added a nice crunch and brightness to the rolls.
Maviya Arain
[email protected]The herbed ricotta was the star of the show in these rolls. It was so creamy and flavorful.
Gustavo Rojas
[email protected]These rolls were easy to make and looked very impressive. I served them as an appetizer at a dinner party and they were a big hit.
najam alam
[email protected]I'm not usually a fan of summer squash, but these rolls were surprisingly delicious. The combination of flavors and textures was perfect.
nombulelo ngubane
[email protected]These summer squash rolls were a hit at my last party! The herbed ricotta added a creamy and flavorful touch, while the arugula and toasted hazelnut vinaigrette gave them a nice crunch and brightness. I'll definitely be making these again soon!