Prep Time: 35 minutes  Cook Time: 15 minutes  Serves: 4


  • 2 tbsp. olive oil
  • 1/4 cup red onion, sliced thin
  • 1/4 cup zucchini, cut into small cubes
  • 1 tsp. garlic, minced
  • 1 tbsp. mixed herbs
  • 6 each (1 ounce) oven roasted tomatoes
  • 1/4 cup green beans, blanched and cut into thirds (about 10)
  • 1 tbsp. basil pesto
  • 2 tbsp. Ricotta Cheese
  • 1 or 2 zucchini, cut on a mandolin lengthwise very thinly
  • 2 tbsp. olive oil


1. In a large saute pan heat the 2 tbsp. of olive oil. Add the onions and toss for 1 minute. Add the zucchini cubes and cook for about 2-3 minutes. Add the garlic, herbs, tomatoes, and green beans. Season with salt and pepper and toss to combine; taste for seasoning. Spread the vegetable mixture onto a sheet pan to cool.

2. In a large saute pan heat the remaining 2 tbsp. of oil over medium heat and when hot but not smoking, add 3 of the zucchini strips. After 1 minute, turn and cook remaining sides. Repeat until all the zucchini strips have been cooked. Cool them on a sheet pan.

3. On a cutting board lay out the zucchini slices. Begin with one strip lying horizontally. Lay another strip horizontally as well and slightly over lapping. When you have the first 4 strips laid out, place the remaining four on the other side repeating the pattern but over lapping the second set about half way on top of the first set. Spread the pesto in the center and the ricotta cheese on top. Place the vegetables in the middle in a vertical line. Fold one side of the zucchini over the vegetable filling followed by the other side.

4. Flip the entire zucchini wrap over and place on a sheet of parchment paper and onto a cookie sheet. Bake at 350 degrees for 15 minutes or until it is hot inside.

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