Stuffed courgette rolls

Stuffed courgette rolls

  • 1
  • 2
  • 3
  • 4
  • 5
(18 ratings)

Prep: 20 mins Plus marinating

Easy

Makes 24 rolls
Try Gordon Ramsay's take on Italian antipasti - tantalise your palate with this no-cook starter

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal49
  • fat5g
  • saturates1g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein2g
  • salt0.03g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 small courgette, ends trimmed

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 3-4 tbsp olive oil, plus extra to drizzle

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3-4 tbsp balsamic vinegar, to drizzle

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 250g tub ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • squeeze lemon juice
  • handful fresh basil leaves, chopped
  • 50g pine nut, toasted (see Know-how, below)

Method

  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.

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (24)

KatieDW's picture

These were absolutely delicious! I didn't have any fresh basil so instead used a spoonful of pesto. These went down really well and I would definitely do them again!

redsue12's picture
1

I was very disappointed in these. Slicing was tricky, they discolored from the balsalmic (didn't look like the picture), and the filling was messy (too much lemon juice? the recipe did not state an amount). My tasters were unimpressed.

karmenzapye's picture
5

I will do them again, wonderful as a starters. What you put is what you spect.

perryvale114's picture

What do you do with the basil and pine nuts?

sarahfh's picture
2

Looked gorgeous but tasted quite bland. Would make significant changes if made again.

m_sunci's picture
3

I don't regret that I tested this, the taste was interesting, but the fiddling with the courgette slicing and marinating was too time consuming for an antipasti and the filling-rolling procedure was incredibly frustrating (my parcels fell apart never mind standing on "their feet").

marblewinks's picture

Also.... try with grilled aubergine!

marblewinks's picture

My boyfriend's mum is Italian and makes a great version of these - she replaces the ricotta with soft goats cheese (forget the pine nuts). The courgettes are also slightly more char grilled than the picture above.

katetereza's picture

Sorry, but these were bland and uninteresting. Friends took a bite and politely left them on plates. I thinnk that grilling corguettes and adding miced garlic to ricotta filling might save the dish.

aliciap's picture

Too fiddle, too small and not what I thought they were going to be!
Sorry Gordon

chica_andaluza's picture
4

Didn't bother with the pine nuts but turned out well nonetheless. Easy to make and looks and tastes great!

chris-suarez's picture
4

I little bit fiddly to put together, but the taste of the marinated courgettes and ricotta cheese complimented each other nicely.

lauren_ricci's picture
5

I have to say after some of the comments i wasn't expecting much but it turns out these were a great hit with my family. I made as a little extra side dish for the stuffed red peppers and rice salad. I didn't even sprinkle with pine nuts as i didn't have any, they were stll yummy. I marnated for about 2 hours. Delicious and different.

iskona's picture
2

No just not sure about this one. Think I expected more with this being one of Ramsey's. This was light and refreshing but not exciting at all. Probably be better with some kind of smoked meat as a part of anti pasti perhaps.

twinklyfairylight's picture
3

Looked nice but not very exciting.

goldy21's picture

met geitenkaas 3 pp
witte balsamico

mmm204's picture
3

These were nice and they certainly looked good; however I don't think I'd have any urge to make them again.

skakule's picture

For a non-veggie version, try putting a strip of prosciutto or another type of dried ham on the marinated strips of courgette. Lovely!

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.