About this recipe:This is a delicious and pretty summer starter! Raw courgettes are marinated in oil and lemon, then filled with a ricotta cheese mixture. Sprinkle with sesame or poppy seeds before serving.
2 tablespoons extra virgin olive oil, or as needed
salt and pepper, to taste
1 lemon, juiced
250g ricotta cheese
3 tablespoons grated Parmesan cheese
2 teaspoons freshly chopped parsley (or basil or other herb)
sesame or poppy seeds, to serve
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Method Prep:15min › Extra time:15min chilling › Ready in:30min
Slice the courgettes lengthtways with a vegetable peeler.
Pour the oil into a large dish; sprinkle over some coarse salt and a dash of lemon juice. Place the courgettes in the dish, one close to the other and brush with some more oil, salt and lemon. Cover with more courgettes and proceed the same way, making as many layers as needed. Set aside for about 10 to 15 minutes to marinate.
Mix ricotta, grated Parmesan and chopped parsley in a bowl; stir well and season to taste with salt and pepper.
Drain the courgettes from the marinade, using your fingers to discard any excess oil and salt. Transfer onto a clean board.
Spoon a teaspoon of ricotta mixture onto the top edge of each slice of courgette and roll it up. Arrange on a serving plate, stuffed side down.
Sprinkle sesame or poppy seeds over the courgette rolls and serve.
You can experiment with different fillings, such as adding curry powder, or chopped olives. Rocket with smoked salmon and ricotta is worth a try!