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Courgette & ricotta rolls

Makes a delicious meal in itself served with crusty bread, as part of a vegetarian meal or as a side to a roast.


Serves 4

2 courgettes finely sliced (with a sharp knife, mandolin or potato peeler)
1 onion fine chopped
1 tin chopped tomatoes
200g ricotta
handful of fresh basil
zest of 1 lemon
2 tbsp grated parmesan, pecorino or vegetarian cheese
sea salt & freshly ground pepper
olive oil

Preheat oven to 180°C

Fry onion in a tbsp of olive oil until translucent, adding garlic towards the end. Add tinned tomatoes, seasoning, oregano and simmer until reduced. Pour into a baking dish.

In the meantime, put a couple of tbsp olive oil and seasoning on a plate, dab courgette slices with the oil and griddle on high heat in batches for a couple of minutes each. Remove onto a plate as they cook, allow to cool. Mix ricotta with some of the basil chopped, salt, pepper and lemon zest. Take a small ball (approximately 1/2 teaspoon) of the mix, place at the end of courgette strip and roll. Place the rolls, ends down so they don’t come unrolled in lines.

Sprinkle cheese over the dish, scatter remaining basil leaves and bake in oven for approximately 20 minutes.

Approximate cost £2.75