For the stuffed zucchini rolls, cut the zucchini into thin strips and marinate with salt, pepper, olive oil and vinegar for at least 20 minutes. Quarter the tomatoes, remove the seeds and cut into small cubes.
Mix ricotta with basil cut into strips, diced tomatoes, lemon zest and finely chopped pine nuts and season with salt, pepper and a little olive oil.
Spread the ricotta mixture thinly on the zucchini and roll together. Arrange the zucchini rolls on a platter and garnish with a few basil leaves.