Zucchini-Ricotta Pinwheels

Not a zucchini fan? Try skinny Japanese eggplant instead.

Zucchini-Ricotta Pinwheels

Makes 12 pinwheels


  • 3 zucchini, sliced lengthwise into 4 thin slices
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper
  • ½ cup ricotta
  • ¼ cup chopped fresh Italian parsley

Heat a grill pan or broiler. Brush zucchini with olive oil and season with salt and pepper. Broil the zucchini on each side until tender. Mix the ricotta together with the parsley and season to taste with salt and pepper. Spread 1 tablespoon of the mixture on each zucchini slice, roll up, and secure with a toothpick. Chill until ready to serve.

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