Scale

1 cup ricotta cheese

1 garlic clove, minced

1 tbsp fresh parsley or basil, chopped

2 tbsp sun-dried tomato paste

Salt and pepper to taste

Olive oil (optional, for brushing)

In a bowl, mix ricotta, garlic, herbs, salt, and pepper.

Lightly salt zucchini ribbons and pat dry to remove moisture.

Spread a thin layer of sun-dried tomato paste on one side of the ribbon.

Add a dollop of ricotta mix, then gently roll up.

Chill for 10–15 minutes before serving for the best flavor and texture.