With hotter days finally here, I’m really into making lighter meals. I was drawn to this recipe in particular because it features passion fruit which is one of the most delicious tasting and smelling treats mother nature has to offer. I also love grilled vegetables and so paring the two just seemed like a no-brainer.
My instinct was right when it came to the taste: the final result of these zucchini rolls with passion fruit & lemon ricotta was pure heaven. As for the appearance of my culinary masterpiece, that was another story. One of the lessons I have learned as a foodie is that not all recipes turn out looking as good as the photo in the book, Instagram or Pinterest pic and that’s okay. Of course, if you are serving guests, it’s appropriate to have something that is visually appealing (that’s why I am glad I tried this recipe on my own) but if it’s an informal meal, don’t stress yourself out too much when you come up with a #foodiefail like I did for this one.
The preparation of this recipe from the Vegetarian Everyday book is not even that complicated, I think I struggled mainly because I was not meticulous enough when cutting the zucchini but also because I tried to go light and bought low fat ricotta cheese which was too thin. Lesson learned and I will definitely by giving this a second go in the near future.
2 tsp sea salt
extra virgin olive oil, for brushing
1 cup ricotta cheese
5 passion fruit (or about 1/2 cup thawed pulp if using frozen)
juice of 1/2 lemon
1 handful of basil leaves, coarsely chopped
freshly ground black pepper
Thinly slice the zucchini lengthwise, about 1/4 in thick. Place the slices in a large colander, sprinkle with the sea salt and toss well. Set aside to drain for 30 minutes. Rinse well.
Transfer the zucchini slices to a clean tea towel, pat dry and brush the cut sides with olive oil. Heat a grill pan on medium-high heat and grill the slices for 4 minutes on each side, or until tender and grill marks appear. Set aside to cool.
Put the ricotta in a mixing bowl. Cut the passion fruits in half and scoop out the seeds and pulp of 3 of them into the mixing bowl. Add the lemon juice, basil, salt and pepper and mix everything together.
Put 1 tablespoon of the ricotta mixture at the end of each zucchini slice.
Roll up and place on a serving plate. Repeat with the remaining slices.
Top with seeds and pulp from the remaining 2 passion fruits.