Recipe

Stuffed Zucchini Rolls Recipe

Add Step-by-Step Photos	Californiacook / All my dishes 6 months ago Gordon Ramsay's take on Italian antipasti - tantalise your palate with this no-cook starter. It is the perfect starter for Summer or any time. Delish! For your viewing pleasure: http://www.wonderhowto.com/how-to/video/how-to-make-courgette-rolls... More Prep:20m Servings:24	Californiac
	italian antipasti courgette zucchini pine nuts ricotta cheese

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Ingredients

4 small courgettes, (zucchini) ends trimmed

3-4 tbsp olive oil , plus extra to drizzle

3-4 tbsp balsamic vinegar , to drizzle

tub ricotta

squeeze lemon juice

handful fresh basil leaves , chopped

pine nuts , toasted

Directions

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.

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.

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.

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