Courgette rolls

Courgette rolls

Made with Pelati

Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.

cooking sketch 30 min (COOK TIME: 10 min / PREP TIME: 20 min)

4 people

Ingredients

For the base

  • 400 g Mutti Peeled Tomatoes
  • 3 courgettes
  • 200 g robiola cheese
  • 100 g ricotta cheese
  • 3 tbsp finely grated Parmesan cheese

For the sauce

  • extra virgin olive oil
  • basil
  • mint
  • salt
  • pepper
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Method

  1. Cut the courgettes into thin slices lengthways.
  2. Brush them with olive oil and season with salt and pepper.
  3. Cook for 2 minutes on each side and allow to cool.
  4. In a bowl, mix the robiola cheese with 1 tablespoon chopped mint and basil, salt and pepper.
  5. Cut the peeled tomatoes into strips and set the sauce aside.
  6. Put the cheese in a piping bag and spread it over the courgette slices, add the strips of peeled tomatoes and roll up.
  7. Blend the ricotta cheese with the peeled tomato sauce, add salt and pepper to taste and spread over the bottom of an oven dish.
  8. Arrange the courgette rolls on top of the sauce and cover with grated parmesan cheese.
  9. Bake in the oven at 200°C (grill setting) for 7-8 minutes.
  10. For a stronger taste, you can replace the robiola cheese with fresh goat cheese and the parmesan with mature pecorino cheese.

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Also made with: Pelati


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