Stuffed courgette rolls

10-30 minutes 200 kcal or less balsamic vinegar basil leaf basil leaves cheese courgette courgettes for a crowd gordon gordon ramsay gordon ramsey mains pine nut pine nuts quick ricotta starter

N/A

Makes 24 rolls

Source

Ingredients

4small courgettes , ends trimmed

3-4 tbsp olive oil , plus extra to drizzle

3-4 tbsp balsamic vinegar , to drizzle

250g tub ricotta

squeeze lemon juice

handful fresh basil leaves , chopped

50g pine nut , toasted (see Know-how, below)

Method

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.