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Epicurious

Summer Squash Rolls With Herbed Ricotta and Toasted Hazelnuts

Squash rolls being assembled with herb and ricotta filling.
Photo by Nicole Franzen

These are sort of a departure from my usual style of throwing a bunch of things onto a plate, but I assure you that there is nothing frilly or fussy here. Thin slices of summer squash or zucchini are rolled up with cool, creamy ricotta and mint and basil, plus buttery toasted hazelnuts, for an Italian-inspired bite that guests can pop into their mouths.

This recipe was excerpted from ‘Big Heart Little Stove' by Erin French. Buy the full book on Amazon.

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