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

    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.

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Comments (24)

veggirl's picture

I sprinkled a few mixed herbs over.....yummy

jocephine's picture
4

very easy to make and it is a lovely antipasti

lisajbradley's picture
5

Have made these a couple of times and they are lovely each time - definately a recipe to come back to time and time again

dokman's picture
5

Beautiful for dinner starter!

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