Directions
In a medium bowl, thoroughly combine the ricotta cheese, grated parmesan, minced basil, capers, chopped olives, lemon zest, lemon juice, pepper, and salt.
Set aside.
Wash and trim the ends of the zucchinis.
Using a mandoline or a sharp knife, slice them lengthwise into thin, even planks, about ⅛-inch thick. You should get about 24 slices.
Preheat your grill to medium-high heat. Lightly grease the grill rack with cooking spray or oil.
Grill the zucchini slices for 1-2 minutes per side, just until they are tender and have light grill marks.
Lay the grilled zucchini slices on a flat surface. Spoon about one tablespoon of the ricotta mixture onto one end of each slice.
Gently roll up each zucchini slice from the filled end. Secure each roll-up with a toothpick.
Arrange on a platter and serve immediately.
After slicing, lay the zucchini on a paper towel and sprinkle with salt.
Let sit for 10 minutes to draw out excess water, then pat dry to prevent a soggy filling.
