Stuffed courgette rolls

Stuffed courgette rolls

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(16 ratings)

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Cooking time

Prep: 20 mins Plus marinating

Skill level

Easy

Servings

Makes 24 rolls

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
49
protein
2g
carbs
1g
fat
5g
saturates
1g
fibre
0g
sugar
1g
salt
0.03g

Ingredients

  • 4 small courgettes, ends trimmed
  • 3-4 tbsp olive oil, plus extra to drizzle
  • 3-4 tbsp balsamic vinegar, to drizzle
  • 250g tub ricotta
  • squeeze lemon juice
  • handful fresh basil leaves, chopped
  • 50g pine nuts, toasted (see Know-how, below)

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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.

Recipe from Good Food magazine, August 2006

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Comments

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veggirl's picture

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

jocephine's picture
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very easy to make and it is a lovely antipasti

lisajbradley's picture
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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
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Beautiful for dinner starter!

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