Stuffed courgette rolls
- Preparation and cooking time
- Prep:
- Plus marinating
- Easy
- Makes 24 rolls
Skip to ingredients
- 4small courgettesends trimmed
- 3-4 tbsp olive oilplus extra to drizzle
- 3-4 tbsp balsamic vinegarto drizzle
- 250g tub ricotta
- squeeze lemon juice
- handful fresh basil leaveschopped
- 50g pine nuttoasted (see Know-how, below)
Nutrition: per serving
- kcal49
- fat5g
- saturates1g
- carbs1g
- sugars1g
- fibre0g
- protein2g
- salt0.03glow
Method
step 1
Slice the courgettes lengthways, using a swivel vegetable peeler – you’ll need 24 long strips. Drizzle some of the olive oil and balsamic over two large plates and 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. Can be prepared up to 6 hrs ahead.
step 2
Mix the ricotta with lemon juice and seasoning to taste, then mix in the basil and pine nuts. Place 1 tsp of the ricotta mixture onto one end of a courgette strip and roll up. Repeat until you have used up all the filling. Arrange rolls upright on a plate and grind over some black pepper. Drizzle with a little more oil and balsamic vinegar to serve.
