Zucchini Roll Ups with Fresh Ricotta

Rinse the mint, shake dry, pluck the leaves and chop finely. Rinse the zucchini, cut into thin slices lengthwise around 2 mm thick (approximately 1/8 inch) and blanch for 1-2 minutes in boiling salted water. Drain, shock in an ice bath, arrange over paper towels and let drain.

For the mint ricotta filling: Combine the ricotta, lime juice, lime zest and mint. Season with salt and pepper. Spread 1 teaspoon over each zucchini slice, roll up and secure with a toothpick.