These elegant little roll-ups are proof that eating to reduce inflammation doesn't mean sacrificing anything on the flavor front. Thin zucchini ribbons get layered with a vibrant walnut-basil pesto and a creamy herb-flecked ricotta spread, then rolled up into beautiful, bite-sized spirals that look far more impressive than the effort required. Walnuts and extra virgin olive oil are both celebrated for their anti-inflammatory properties, and fresh basil, lemon juice, parsley, and chives pile on even more of the good stuff. Salting the zucchini ribbons first draws out excess moisture so they roll up pliable and silky rather than watery or limp — a small step that makes a big difference in the final texture. The walnut pesto comes together in a food processor in under a minute, and the herb spread is just a quick stir in a bowl, so the whole recipe is genuinely approachable even on a weeknight. Serve them immediately for the freshest bite, or refrigerate for up to an hour if you're bringing them to a gathering — they hold up beautifully on a platter. This one makes four servings and disappears fast.
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Using a vegetable peeler or mandoline, slice each zucchini lengthwise into thin, wide ribbons, about 1/16-inch thick. Discard the first and last slices (mostly skin). Lay the ribbons in a single layer on a baking sheet or cutting board, sprinkle with 1/2 tsp kosher salt, and let them rest for 15 minutes until slightly pliable and releasing moisture.
Pat the zucchini ribbons thoroughly dry with paper towels, pressing firmly to remove as much moisture as possible.
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