Shave lengthwise slices off zucchini using a mandolin or (if, like me, you don’t have a mandolin due to an unfortunate incident involving a heavy pot and a sink full of dishes) a vegetable peeler.

Mix together ricotta, lemon zest, dill and S&P.

Using two spoons (or just your hands) form a small ball of the ricotta mixture and place it on one end of a zucchini strip.

Wrap the ball of ricotta mixture in the length of the zucchini strip.

Skewer with a pick if the roll will not stay rolled.

Place rolls on an aluminum tray face up (meaning, from your point-of-view, the filling is in the centre and the zucchini is around the circumference)

Smoke rolls for one hour at 200°F with hickory bisquettes.

Remove from smoker and serve warm or at room temperature.

ENJOY

By Lena Clayton