Involtini di Zucchine Grigliate con Ricotta e Erbe

1.Preheat a grill pan over medium heat.

2.Wash the zucchini and slice it lengthwise into thin strips, about 1/4 inch thick.

3.Drizzle the zucchini slices with olive oil and season with salt and pepper.

4.Grill the zucchini strips for about 2-3 minutes on each side, or until they are tender and have grill marks. Remove from heat and let cool slightly.

5.In a bowl, combine the ricotta cheese, chopped basil, chopped parsley, grated Parmesan, minced garlic (if using), lemon juice, salt, and pepper. Mix until well combined and creamy.

6.Lay a grilled zucchini strip on a flat surface, place a spoonful of the ricotta mixture at one end, and roll it up tightly. Repeat with the remaining zucchini strips and filling.

7.Arrange the involtini on a serving plate, drizzle with a little extra virgin olive oil, and garnish with additional herbs if desired.