What you’ll need

Makes 24 rolls (2 rolls per snack)

  • 4 small courgettes
  • 4 tablespoons olive oil
  • 4 tablespoons balsamic vinegar
  • 250g low-fat ricotta cheese
  • 1/2 lemon, squeezed
  • Handful of fresh basil leaves, chopped
  • 50g toasted pine nuts

The easy bit

  1. Toast pine nuts in a hot non-stick frying pan for 2-3 minutes until golden, shaking often.
  2. Thinly slice courgettes lengthways (24 slices).
  3. Drizzle olive oil and balsamic vinegar over two large plates, lay courgette strips flat on the plates and drizzle again on top. Leave to marinate in the fridge for 30 minutes.
  4. Mix the ricotta with the lemon juice and add in the basil and pine nuts.
  5. Place 2 teaspoons of the mixture onto one end of a courgette strip and roll. Repeat until you have 24 filled rolls.
  6. To serve, drizzle with remaining balsamic vinegar and olive oil.
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