Courgette Rolls


These are really simple nibbles for a starter or as part of a larger antipasti dish.


2 courgettes
Handful of rocket
5 sundried tomatoes (cut into small chunks)
Ricotta (1 tub – about 600g)
Olive oil
Half a lemon


Slice the courgette with a vegetable peeler and fry in a little bit of oil. Try to get the peels in even strips. Also be careful not to brown them otherwise they will crack when rolled.

In a bowl add all the ricotta, lemon juice, salt pepper, chopped rocket and sundried tomatoes and mix well.

Once the courgettes are done, add a teaspoon of the mixture into the courgette and roll into small bite size pieces.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: