Involtini di Zucchine Ripiene di Ricotta e Menta (Courgette Rolls Stuffed with Ricotta and Mint)
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Ingredients
- 3 large courgettes
- 250 g ricotta
- 40 g parmesan, grated
- 10 fresh mint leaves
- 1 lemon, zested
- 400 g passata
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 307 kcal
- Protein
- 15.6 g
- Carbohydrate
- 12.1 g
- of which sugars
- 10.8 g
- Fat
- 20.8 g
- of which saturates
- 8 g
- Fibre
- 5.1 g
- Salt
- 0.64 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Slice the courgettes lengthways into thin ribbons with a vegetable peeler.
- 2
Brush the ribbons with 1 tablespoon of the olive oil and grill or griddle for 1-2 minutes each side until softened and lightly charred.
- 3
Mix the ricotta, parmesan, chopped mint and lemon zest, then spoon a little onto one end of each courgette ribbon and roll up.
- 4
Pour the passata into a baking dish, arrange the rolls on top seam-side down and drizzle with the remaining olive oil.
- 5
Bake for 20 minutes until hot through and the sauce is bubbling.
- 6
Serve warm with crusty bread.
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