Stuffed Courgettes

1. 1

   Slice the courgettes length ways, using a swivel vegetable peeler - you'll need 24 long strips.

2. 2

   Drizzle some of the olive oil and balsamic over two large plates and lay the strips flat, trying not to overlap.

3. 3

   Sprinkle with more oil and balsamic; cover and leave to marinate in the fridge for at least 20 minutes.

4. 4

   Can be prepared up to 6 hrs ahead.

5. 5

   Mix the ricotta with lemon juice and seasoning to taste.

6. 6

   mix in the basil and pine nuts.

7. 7

   Place 1 tsp of the ricotta mixture onto one end of a courgette strip and roll up.

8. 8

   Repeat until you have used up all the filling.

9. 9

   Arrange rolls upright on a plate and grind over some black pepper.

10. 10

    Drizzle with a little more oil and balsamic vinegar to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.