Grilled Zucchini Rolls Stuffed With Ricotta And Mint

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In Erika's Kitchen


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4 cups mixed herbs, including mint, parsley, chives, tarragon, oregano, basil, and whatever else you like, washed and dried as well as possible

2 cloves garlic

1/2 cup roasted, salted almonds

1/4 cup grated Parmigiano-Reggiano, Romano or Grana Padano cheese

juice and zest of 1/2 lemon

1/2 cup olive oil, plus more for grilling

5-6 small zucchini

1 cup ricotta cheese

salt and freshly ground black pepper

about 30 fresh mint leaves

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