Grilled zucchini roll-ups with mozzarella, basil and sundried tomatoes
A couple of years ago we posted a recipe for Grilled eggplant roll-ups with ricotta pesto. We loved the recipe because the combination of robust herby pesto and creamy ricotta rolled up in slices of smoky, tender grilled eggplant really was a taste sensation. They were also incredibly quick and easy to make, and used just 5 ingredients. It turned out that we weren't the only ones who enjoyed the recipe — to date it has been pinned over 100,000 times on Pinterest.
Recently we decided to do another version of a grilled vegetable roll-up, this time using slices of grilled zucchini instead of eggplant. The filling, like the eggplant version, is based around traditional Italian ingredients. But instead of pesto and ricotta cheese, we used fresh mozzarella, fresh basil leaves and sundried tomatoes. We were sure this filling would work well because it's very similar to a classic Italian caprese salad which is a mixture of fresh mozzarella, tomatoes and basil.
I'm happy to report that these tasty morsels were just as yummy as the eggplant version — and they were gobbled down just as fast!
2 tablespoons extra virgin olive oil
4½ oz (130g) fresh mozzarella — cut into 12 batons
6 jarred sundried tomato halves — sliced in half lengthwise
12 fresh basil leaves
12 tooth picks
Tip: If you can get a hold of it, use fresh buffalo mozzarella (mozzarella di bufala) as it has the best flavor and texture.