Crispy Zucchini, Ricotta and Pistachio Rolls with Lemon Dill Yogurt Dip

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper and brush it lightly with some of the olive oil.

2. 2

   Slice the zucchinis into long thin ribbons using a mandoline or wide peeler. Sprinkle the slices with half of the salt and let them rest for 10 minutes on paper towels. Then pat them dry well to remove excess moisture.

3. 3

   In a bowl, mix the ricotta with the pistachios, half of the Parmesan, half of the lemon zest, the chives, and half of the black pepper until evenly combined.

4. 4

   Place a small spoonful of filling at one end of each zucchini ribbon and roll it up into small cylinders. If a ribbon is too thin, overlap two slices so the rolls hold better.

5. 5

   Dip each roll first in the beaten egg and then in the breadcrumbs mixed with the remaining Parmesan and black pepper. Arrange them on the tray and brush the tops with the remaining olive oil.

6. 6

   Bake for 18 to 20 minutes at 220 °C / 425 °F, rotating the tray halfway through, until the rolls are golden and crisp.

7. 7

   Meanwhile, make the dip by stirring together the Greek yogurt, lemon juice, remaining lemon zest, fresh dill, garlic, and remaining salt until creamy.

8. 8

   Serve the crispy rolls hot or warm with the lemon dill yogurt dip on the side.