Take 4 fresh, uncrippled zucchini, wash them and cut off the ends.
Using a vegetable peeler, slice the zucchini lengthwise
You have to make 24 thin strips.
Grease the large plate, pan or oven-tray by olive oil and balsamic vinegar, season it with salt and pepper.
Lay the strips flat, trying not to overlap.
Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20 mins.
Mix the ricotta cheese with the olive oil and lemon juice. Season with salt and mix.
Add the toasted pine nuts.
Add the crushed basil leaves and mix well.
Place about 1 tablespoon of the ricotta filling on the end of the zucchini strips.
Roll the zucchini strips and arrange them separately onto plate. Serve with freshly ground black pepper and balsamic vinegar.