Step 1

Beat the ricotta cheese with a hand mixer until light and fluffy.Stir in the lemon zest, parsley, thyme, salt, pepper and walnuts and set aside.

Step 2

Preheat an indoor or outdoor grill.

Step 3

Trim the zucchini and squash ends. Slice each into 4 lenghtwise strips 1/4-inch thick and place them on a baking sheet. Spray the slices on both sides and place them in a single layer on the grill. Grill on both sides until the strips are soft but not mushy. Transfer them to a baking sheet and keep warm.

Step 4

Top a summer squash strip with zucchini strip; trim edges so they are even if necessary. Divide and spread a thin layer of the ricotta cheese mixture on top of the zucchini strips. Start at one end and roll each up like a jellyroll. Make 7 more.

Step 5

Place two rolls on each of 4 plates.

Step 6

Warm the olive oil in a small saucepan and pour a little over each plate. Serve warm.

Step 7

Note: If you do not have a grill, place the strips on a baking sheet, lightly sprayed with oil, and bake them in a preheated 350F oven for 5 to 8 minutes or until they soften. Then proceed with the recipe.

Step 8

program 1721