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Involtini (ricotta stuffed courgette rolls)

Writer's picture: Alex Hollywood Alex Hollywood

3-4 medium courgettes

1 tub ricotta

50g pinenuts

1pack basil leaves

1-2 handfuls Fresh grated Parmesan

1tbs lemon zest

1 pack passata ( or make your own tomato sauce - recipe on my website & in my book)

Olive oil 2-4 tbs

Balsamic for drizzling

Salt pepper


Top and tail the courgettes and slice lengthways thinly into strips, lightly brush with olive oil, place on an oven tray and roast in hot oven 5-8 to lightly colour both sides , allow to cool slightly. Meanwhile toast the pinenuts chop the basil and mix with the ricotta a little Parmesan and a good grind of black pepper. Pour a layer of passata into an oven proof dish. add a tsp of the ricotta mix to each strip of courgette. Carefully roll up and stand sliced side down in the dish then top with a little more Parmesan. Bake in a hot oven 10 mins or so til sauce bubbles and cheese melted. Serve sprinkled with a little balsamic and more basil



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