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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What you’ll need

　　Chevron

　　Chevron

　　Mandoline

　　$40 $31 At Amazon

　　Sheet Pan

　　$23 At Amazon

　　Vegetable Peeler

　　$19 At Amazon

　　

Ingredients

Makes 8 rolls

　　

For the Shallot Dressing

1⁄4 cup finely chopped shallots

　　1⁄4 cup seasoned rice wine vinegar

　　1 medium zucchini or summer squash (about 8 oz.)

　　Extra-virgin olive oil, for coating

　　Kosher salt and freshly ground black pepper

　　1 cup fresh ricotta cheese

　　⅓ cup grated Parmesan cheese, plus a chunk of cheese for shaving

　　1 Tbsp. chopped fresh chives

　　1 Tbsp. chopped fresh dill

　　Grated zest of 1 lemon

　　8 fresh basil leaves

　　8 fresh mint leaves

　　1 bunch arugula

　　2 Tbsp. Shallot Dressing

　　1 Tbsp. hazelnuts, toasted until fragrant and coarsely chopped

　　

Make the Shallot Dressing

Step 1

In a small bowl, combine the shallots and vinegar. Let the mixture sit for at least 15 minutes for the shallots to soften and the flavors to meld. The sauce will keep covered in the refrigerator for a few days.

　　

Make the Summer Squash Rolls

Step 2

Preheat the oven to 425°F.

　　

Step 3

Use a vegetable peeler or mandoline to slice the squash lengthwise into ¼-inch-thick slices. You want 8 slices total, ideally from the middle of the squash, so your strips will be about 6 inches long.

　　

Step 4

Arrange the squash ribbons in a single layer on a baking sheet and drizzle each ribbon with just enough olive oil to coat. Season with salt and a few cracks of pepper and roast until tender, about 3 minutes. Set aside to cool completely.

　　

Step 5

In a medium bowl, combine the ricotta, Parmesan, chives, dill, lemon zest, a good pinch of salt, and a few cracks of pepper.

　　

Step 6

Stack 1 basil leaf, 1 mint leaf, and 3 arugula leaves crosswise on one end of a squash ribbon. Top with a heaping tablespoon of the ricotta filling, then roll up the slice of squash to create a little bundle and place it seam side down on a platter. Repeat with the remaining squash, herbs, and filling.

　　

Step 7

Drizzle the rolls with the vinaigrette and sprinkle the crushed hazelnuts over. Use a vegetable peeler to garnish the rolls with wide shavings of Parmesan. Serve immediately.

　　From Big Heart Little Stove by Erin French. Copyright (c) 2023 by the author and reprinted with permission of Celadon Books, a division of Macmillan Publishing Group, LLC. Buy the full book from Amazon or Macmillan.