Stuffed courgette rolls

Stuffed courgette rolls

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(18 ratings)

Prep: 20 mins Plus marinating


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

Nutrition and extra info

  • Vegetarian


  • kcal49
  • fat5g
  • saturates1g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein2g
  • salt0.03g
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  • 4 small courgettes, ends trimmed



    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 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)


  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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25th Nov, 2010
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.
28th May, 2010
Too fiddle, too small and not what I thought they were going to be! Sorry Gordon
17th Dec, 2009
Didn't bother with the pine nuts but turned out well nonetheless. Easy to make and looks and tastes great!
26th Jul, 2009
I little bit fiddly to put together, but the taste of the marinated courgettes and ricotta cheese complimented each other nicely.
25th Jul, 2009
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.
22nd Jul, 2009
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.
1st Jun, 2009
Looked nice but not very exciting.
23rd Apr, 2009
met geitenkaas 3 pp witte balsamico
28th Feb, 2009
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
26th Feb, 2009
For a non-veggie version, try putting a strip of prosciutto or another type of dried ham on the marinated strips of courgette. Lovely!


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