Stuffed courgette rolls

Stuffed courgette rolls

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(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
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Ingredients

  • 4 small courgette, ends trimmed
    Courgette

    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

    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

    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

    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.

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Comments, questions and tips

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KatieDW
31st Aug, 2013
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
21st Aug, 2013
1.05
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.
pycrust
3rd Apr, 2013
4.05
Delicious!!!
karmenzapye
1st Mar, 2013
5.05
I will do them again, wonderful as a starters. What you put is what you spect.
perryvale114
3rd Jul, 2012
What do you do with the basil and pine nuts?
sarahfh
13th May, 2012
2.05
Looked gorgeous but tasted quite bland. Would make significant changes if made again.
m_sunci
1st Apr, 2012
3.05
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").
eclare8
8th Mar, 2012
5.05
Delicious
marblewinks
15th May, 2011
Also.... try with grilled aubergine!
marblewinks
15th May, 2011
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.

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