Recipe for: Grilled zucchini pastries with ricotta, parsley, and citrus zest - photo 1
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Recipe for: Grilled zucchini pastries with ricotta, parsley, and citrus zest

Spicy Christmas Appetizers Appetizers 40 min Medium 0 views ~19.92 PLN - (0)
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Description

A light, spring-summer appetizer combining delicate slices of grilled zucchini with creamy ricotta, fresh parsley, and intense citrus zest. This dish is inspired by the simplicity of Mediterranean cuisine but made with local, seasonal ingredients available in summer in Poland. Perfect as an appetizer for a summer party or a festive dinner in a refreshed, herbal version. On the plate, it looks impressive: golden grill marks on green slices, white creamy ricotta with green specks of parsley, and bright flecks of citrus zest. The flavor combines the sweetness of zucchini, the freshness of herbs, and a citrus counterpoint; it can be served with a slice of crispy bread or as a light accompaniment to salads and grilled dishes.

Ingredients Used

Ingredients (10)

Servings:
4
  • Zucchini 3.2 pcs (~800 g)
  • Ricotta 250 g
  • Lemon 1.3 pcs (~100 g)
  • Rapeseed oil 30 g
  • Garlic 2 clove (~10 g)
  • 🌿 Spices
  • Parsley 1 bunch (~30 g)
  • Salt 0.1 pinch (~3 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Orange 0.8 pcs (~150 g)
  • Honey 15 ml
💰 Estimated dish cost: ~19.92 PLN (4.98 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparation

1

Wash the zucchini under running water and dry with a paper towel. Cut off the ends. Place the zucchini on a cutting board and slice lengthwise with a long knife into pieces about 4 mm thick (not too thin, so they don't fall apart while grilling). From each medium zucchini, you will get 6–8 slices; in total, there should be 16–20 slices for 4 servings.

Ingredients: Zucchini
Use a long, sharp knife and a stable cutting board. Slicing lengthwise gives nice, long pieces perfect for rolling. If you're not experienced, you can measure the thickness of the slice on the first cut.

Marinade

2

In a medium bowl, mix together canola oil (30 g), juice squeezed from half a lemon (about 15–20 g of juice), and crushed garlic (10 g). Add 1 g of salt and 1 g of pepper (a pinch) and mix with a fork until combined. The marinade should be smooth and slightly aromatic from the garlic.

Ingredients: Rapeseed oil, Lemon, Garlic, Salt, Black pepper
Use a micro-measuring spoon or a small juice measuring cup. A cutting board and the flat side of a knife or a garlic press will be helpful for crushing garlic. If you don't like strong garlic flavor, reduce the amount to 5 g.
3

Place the zucchini slices in a large flat bowl or baking dish in a single layer and evenly drizzle with the prepared marinade. Gently coat each slice so that the marinade covers both sides. Set aside for 8–10 minutes to allow the flavors to absorb — no longer, so the zucchini doesn't release too much juice.

Ingredients: Zucchini, Rapeseed oil, Garlic, Lemon
Use a silicone spatula or clean hands for coating. Do not use too much marinade; excess oil will drip while grilling.

Grilling

4

Preheat the outdoor grill to medium-high heat (about 200°C) or a grill pan on medium-high heat on the stovetop. If using a grill, lightly oil the grates with a brush to prevent the zucchini from sticking.

The best is a grill pan with a ribbed surface of 24–28 cm or a charcoal/gas grill. Heating usually takes 5–8 minutes. Use a silicone brush or a piece of paper soaked in oil for greasing.
5

Arrange the zucchini slices on a hot grill or skillet in a single layer. Grill for 2–3 minutes on one side until clear grill marks appear and the edges soften slightly. Flip using tongs and grill for another 1.5–2 minutes — the zucchini should be tender but not falling apart.

Ingredients: Zucchini
Use metal tongs or a spatula to flip. If the grill pan tends to stick, wait a moment after placing the slice — then you'll achieve nice grill marks more easily.

Filling

6

In a bowl, combine ricotta (250 g) with finely chopped parsley (30 g). Grate the zest of the whole lemon (only the yellow layer) and add 1–2 g of salt and 1 g of pepper to the ricotta. If you want to add a sweeter contrast, mix in 15 g of honey (optional). If you are using an orange (optional), grate the zest of half an orange and add it to the mixture.

Ingredients: Ricotta, Parsley, Lemon, Honey, Orange
Use a fine grater or microplane to zest the citrus peel — avoid the white layer, which is bitter. Use a spoon or spatula for mixing; the mixture should be uniform, creamy, and fragrant with citrus.

Assembly

7

When the zucchini slices have cooled slightly (they should be warm, not hot), use a teaspoon to place a portion of the ricotta mixture on one end of the slice and spread it thinly over the surface. Roll the slice into a cylinder or fold it in half — according to your preference. Repeat for all slices. Finally, drizzle each roll with a few drops of rapeseed oil and freshly squeezed juice from 1/2 lemon for an aromatic bath.

Ingredients: Zucchini, Ricotta, Rapeseed oil, Lemon
For spreading, use a small spoon or a piping bag without a tip for a nicer finish. If you plan to serve them for a longer time, arrange the rolls on a board and cover them with a cloth to prevent them from drying out.

Decoration and serving

8

Arrange the zucchini rolls on a long platter. Sprinkle with finely chopped parsley and freshly grated lemon zest (and optionally orange zest). Season with a pinch of freshly ground pepper. Serve immediately or at room temperature as a light appetizer.

Ingredients: Parsley, Lemon, Orange, Black pepper
For decoration, use a fine grater for citrus zest. Serve on a light platter to highlight the contrast between the green zucchini and the white ricotta.

Fun Fact

💡

Italians often pair grilled vegetables with ricotta as a simple snack; in Polish cuisine, summer herbs and citrus add freshness, and substituting olive oil with rapeseed oil is a practical, local solution.

Best for

letnie przyjęcie wigilijna kolacja w odświeżonej wersji przystawka na grilla

Tips

🍽️ Serving

Serve on a wooden board or a light-colored platter; you can add a few slices of bread on the side. If serving as an elegant appetizer, arrange the rolls in a row and add a drop of honey on each for a sweet-salty contrast. For a dairy-free version, replace the ricotta with blended tofu mixed with salt and a tablespoon of olive oil.

🥡 Storage

Store in the refrigerator in an airtight container for up to 24 hours. It's best to assemble and decorate just before serving, as the grilled slices may release juice. To reheat, lightly transfer to a grill pan for 30–60 seconds on each side — do not heat in the microwave for too long, as the ricotta will lose its texture.

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