Rotolini di Zucchini con Ricotta (Ricotta-Stuffed Zucchini) by Elizabeth Minchilli

This elegant little antipasto couldn’t be easier. Although Maria Grazia uses ricotta, I’ve made it often with goat cheese.

SERVES 4-6

This elegant little antipasto couldn’t be easier. Although Maria Grazia uses ricotta, I’ve made it often with goat cheese. It’s the perfect starter during summer, when zucchini are at their best, and the addition of mint and poppy seeds not only adds texture and flavor, but also creates a pretty contrast to the whiteness of the ricotta.