Courgette rotolo with lemon herb ricotta stuffing
- Janine Ratcliffe
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Serves 6
Easy
Prep: 20 mins
Cook: 15 mins
A star rating of 2 out of 5.0 ratingsRate
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A light, summery entertaining dish that brings the wow factor to your table
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Try courgette rotolo with lemon herb ricotta stuffing, then discover BBQ courgettes, courgette curry, courgette frittata and more courgette recipes.
Courgette rotolo with lemon herb ricotta stuffing recipe
Ingredients
Nutrition
-
3 tbsp olive oil
-
4 garlic cloves
crushed
-
2 x 400g tins of finely chopped tomatoes
-
few basil sprigs
-
1 tsp caster sugar
-
4 medium courgettes
-
crusty bread and green salad
to serve
FILLING
-
250g ricotta
-
2 x 200g blocks of feta
crumbled
-
small bunch of dill
chopped
-
small bunch of basil
chopped
-
1 lemon
zested and juiced
Nutrition: per serving
- kcal332
- fat24g
- saturates13g
- carbs10g
- sugars9g
- fibre3g
- protein18g
- salt1.8g
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Method
-
step 1
Heat the oil in a large, shallow, ovenproof frying pan over a medium heat and cook the garlic for 2 mins. Tip in the tomatoes, basil and sugar, and season well. Simmer for 20 mins, then scoop out the basil sprigs and discard.
-
step 2
Meanwhile, to make the filling, mash together the ricotta, feta, dill, basil and lemon zest and juice. Use a vegetable peeler or mandoline to peel the courgette into thin strips.
-
step 3
Heat the oven to 180C/160C fan/gas 4. Spread a thin layer (about 1 tsp) of the filling along each courgette strip. Roll up and push into the tomato sauce in the pan. Repeat until all the courgette strips and filling is used up.
-
step 4
Drizzle over some oil and bake for 15 mins. Drizzle with more oil and serve with crusty bread and a green salad.
More courgette recipes
Authors
Janine RatcliffeFood director
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