Summer Squash Rolls With Herbed Ricotta and Toasted Hazelnuts

Preparation

1. Make the Shallot Dressing

   Step 1

   In a small bowl, combine the shallots and vinegar. Let the mixture sit for at least 15 minutes for the shallots to soften and the flavors to meld. The sauce will keep covered in the refrigerator for a few days.

2. Make the Summer Squash Rolls

   Step 2

   Preheat the oven to 425°F.

   Step 3

   Use a vegetable peeler or mandoline to slice the squash lengthwise into ¼-inch-thick slices. You want 8 slices total, ideally from the middle of the squash, so your strips will be about 6 inches long.

   Step 4

   Arrange the squash ribbons in a single layer on a baking sheet and drizzle each ribbon with just enough olive oil to coat. Season with salt and a few cracks of pepper and roast until tender, about 3 minutes. Set aside to cool completely.

   Step 5

   In a medium bowl, combine the ricotta, Parmesan, chives, dill, lemon zest, a good pinch of salt, and a few cracks of pepper.

   Step 6

   Stack 1 basil leaf, 1 mint leaf, and 3 arugula leaves crosswise on one end of a squash ribbon. Top with a heaping tablespoon of the ricotta filling, then roll up the slice of squash to create a little bundle and place it seam side down on a platter. Repeat with the remaining squash, herbs, and filling.

   Step 7

   Drizzle the rolls with the vinaigrette and sprinkle the crushed hazelnuts over. Use a vegetable peeler to garnish the rolls with wide shavings of Parmesan. Serve immediately.