Stuffed Courgettes
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
24 rolls
ingredients
- 4 small courgettes, ends trimmed
- 3 -4 tablespoons olive oil, plus extra to drizzle
- 3 -4 tablespoons balsamic vinegar, to drizzle
- 250 g ricotta cheese
- 1⁄2 teaspoon lemon juice
- 1⁄4 cup fresh basil leaf, chopped
- 50 g pine nuts, toasted
directions
- Slice the courgettes length ways, 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 minutes. Can be prepared up to 6 hrs ahead.
- Mix the ricotta with lemon juice and seasoning to taste.
- 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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Reviews
-
I decided to make these as part of our Christmas dinner and these are absolutely amazing. A vegetable peeler makes short work of the zucchini and they marinated beuatifully while I was busy putting together other dishes. The courgettes rolled around really easily and did not fall apart. and the one I sampled was absolutely delicious. Fantastic antipasto.
RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...