Total Time
Prep 20 mins
Cook 0 mins

A wonderful antipasto starter.

Ingredients Nutrition


  1. Slice the courgettes length ways, using a swivel vegetable peeler - you'll need 24 long strips.
  2. Drizzle some of the olive oil and balsamic over two large plates and lay the strips flat, trying not to overlap.
  3. 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.
  4. Mix the ricotta with lemon juice and seasoning to taste.
  5. mix in the basil and pine nuts.
  6. Place 1 tsp of the ricotta mixture onto one end of a courgette strip and roll up.
  7. Repeat until you have used up all the filling.
  8. Arrange rolls upright on a plate and grind over some black pepper.
  9. Drizzle with a little more oil and balsamic vinegar to serve.


Most Helpful

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.

Missy Wombat December 23, 2006

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