Renata of Testado, Provado & Aprovado! is our Daring Cooks April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at!

This is a very special challenge indeed for both Renata and myself as we will be hosting a DUAL challenge since I am hosting the April Daring Bakers. We’re challenging the Daring Cooks and Bakers to make EDIBLE CONTAINERS. it is all very exciting as it is the first time both monthly challenges cooperate.

I decided to go with a Zucchini Ricotta Roll-up that was part of my mother’s Italian birthday feast. Now I went really loosely with my container idea. Some may debate if it is a container at all…but I say it is since the zucchini holds the ricotta mixture that you eat. Renata had fabulous ideas of her own as suggestions like a stew in a squash, breaded cups, and bread soup bowls. If you want to see the actual whole challenge you can download the printable .pdf file HERE. The only mandatory items was to make a SAVORY edible container and fill it with something appropriate. So I present to you my entry….

Zucchini Ricotta Roll-ups by CookItaly


250g ricotta
2 medium zucchinis
2 sprigs fresh mint
4 sprigs fresh marjoram
1 tbsp olive oil
salt and pepper


Clean the zucchini and slice thinly length wise. Heat a ridged grill pan or a regular frying pan with a bit of butter and cook the zucchini slices dry for about 2 minutes on each side. Let cool to handle.

Clean the herbs, strip the leaves from the stems and chop or snip with scissors. In a bowl mix the ricotta with the chopped herbs, salt and pepper to taste, and the olive oil.

Lay the zucchini  slices out flat, place a walnut sized piece of the herb ricotta mix on each and roll up. Add a dab at the end to glue the roll together. If you have cherry tomatoes or radishes you can top with a little slice to add a touch of color. Cool in the fridge for 1 hour.

For presentation I served my rolls  on a bed of pureed snow peas. I just cooked a handful of peas in a bit of vegetable stock until soft…adding a bit of garlic salt and pepper. I passed this through the blender and got an amazingly colorful shiny dark green puree.