Stuffed courgette rolls

Stuffed courgette rolls

  • 1
  • 2
  • 3
  • 4
  • 5
(19 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
Save to My Good Food
Please sign in or register to save recipes.


  • 4 small courgettes, ends trimmed



    The courgette is a variety of cucurbit, 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 cheese made from whey and traditionally a by-product of…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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!
21st Aug, 2013
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.
3rd Apr, 2013
1st Mar, 2013
I will do them again, wonderful as a starters. What you put is what you spect.
3rd Jul, 2012
What do you do with the basil and pine nuts?
13th May, 2012
Looked gorgeous but tasted quite bland. Would make significant changes if made again.
1st Apr, 2012
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").
8th Mar, 2012
15th May, 2011
Also.... try with grilled aubergine!
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.


Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?