Grilled Cucumber Roll-Ups Stuffed with Ricotta, Pesto & Cherry Tomatoes
Tender grilled cucumber slices rolled up with creamy ricotta, fragrant basil pesto, and juicy cherry tomatoes. These bite-sized roll-ups are refreshing, elegant, and perfect as a starter, snack, or part of a mezze spread.
Prep: 15 minutes
Cook (grill): 5 minutes
Assemble: 10 minutes
Total: ~30 minutes
Ingredients
2 large cucumbers
1 tbsp olive oil
Salt & black pepper, to taste
For the filling:
1 cup ricotta cheese
2 tbsp basil pesto
12 cherry tomatoes, halved
Fresh basil leaves
Instructions
Prep cucumbers: Slice cucumbers lengthwise into thin ribbons using a mandoline or vegetable peeler. Brush lightly with olive oil, sprinkle with salt & pepper.
Grill: Heat a grill pan or outdoor grill to medium-high. Grill cucumber ribbons 1–2 minutes per side until lightly charred but still pliable. Remove and let cool slightly.
Mix filling: In a bowl, combine ricotta and pesto until creamy.
Assemble roll-ups: Place a small spoonful of ricotta-pesto filling at one end of each cucumber slice. Add half a cherry tomato (cut side down). Roll tightly and secure with a toothpick if needed.
Serve: Arrange on a platter, garnish with basil leaves, and drizzle lightly with extra pesto or olive oil if desired.
Notes & Tips
Make-ahead: Grill cucumbers and prep filling ahead of time; assemble just before serving.
Extra crunch: Add toasted pine nuts inside the roll for texture.
Variation: Swap ricotta for whipped feta or goat cheese for a tangier flavor.
Frequently Asked Questions
Q: Can I skip grilling the cucumbers?
A: Yes! Fresh raw cucumber ribbons also work if you want a crisp, refreshing bite.
Q: Can I use zucchini instead?
A: Definitely — grilled zucchini ribbons make an equally delicious and sturdier base.
Nutritional Information
Calories: ~120 kcal
Protein: 6g
Carbs: 6g
Fat: 8g
Fiber: 2g