Name: Stuffed courgette rolls
Prep time: 20 min
Total time: 20 min
Yield: Makes 24 rolls
Cuisine: British
Ingredients: 4small 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 nut toasted (see Know-how, below)

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Stuffed courgette rolls

Stuffed courgette rolls

Gordon Ramsay

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Makes 24 rolls

Easy

Prep: 20 mins

Plus marinating

A star rating of 3.8 out of 5.19 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

4small 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 nut

toasted (see Know-how, below)

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Nutrition: per serving

kcal49
fat5g
saturates1g
carbs1g
sugars1g
fibre0g
protein2g
salt0.03g

low

Method

step 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.
step 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 TIPS

GORDON'S KNOW-HOW

To toast pine nuts, tip into a hot frying pan – no oil needed – for 2-3 mins, shaking the pan often until the kernels are golden all over. Tip onto a plate and leave to cool.

Recipe from Good Food magazine, August 2006

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A star rating of 3.8 out of 5.19 ratings

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