Baked ricotta & pesto zucchini rolls
Ingredients
4 large courgettes
Good dash of olive oil
2 C tomato passata
1 C ricotta cheese
50g spinach leaves, finely shredded
1/3 C basil pesto
Freshly grated parmesan
1/3 C toasted pine nuts
Fresh basil leaves
Salt & pepper
Directions
Pre heat oven to 180 degrees. Thinly slice the courgettes length wise to give you 25cm (approx.) length strips, using a sharp knife or mandolin slicer. Transfer the slices to a bowl and sprinkle with a dash of olive oil, salt & pepper, toss and coat. In a separate bowl place ricotta, spinach and pesto and stir to combine. Cook the courgettes on a bbq (or grill pan) so they’re cooked through and have char marks on one side. Remove from the bbq, lay char side down. Place a spoon full of mixture at one end of the courgette and roll up. Nestle your rolled up courgette into a approx 20cm sized baking dish, that has your 2 C of tomato passata in the bottom. Continue to roll up your courgettes and pack them all into the dish next to each other. Bake for approx 30 min until cooked through and hot. Sprinkle with parmesan, pine nuts and fresh basil to serve.
This recipe is a great one to make in the warmer months, as courgettes drop in price in NZ and you’ll have your bbq ready to grill off the courgettes. Looks impressive on the table for a dinner party!
Enjoy! Sarah xx