1 cup ricotta
2 tablespoons chopped pine nuts toasted (zap in microwave for 1 minute)
1/2 cup slivered basil
1 tablespoons lemon juice
Salt, pepper to taste
Few grates of fresh nutmeg
Place zucchini strips on cutting board or cookie sheet, season with salt and pepper to soften about 15 minutes.
In a bowl combine ricotta, lemon juice, basil, and pine nuts.
Add 1 teaspoon of filling to the zucchini strips and roll. Chill until needed