Our courgettes are desperately trying to reach marrow status, growing furiously, faster and faster. It’s a race to pick them and then find different ways to use them. Last year’s courgette cakes are still a delicious option. These courgette rolls are pretty good too.
Ingredients - makes approximately 12
2 medium sized green courgettes
2 tbsp olive oil
3 rounded tbsp ricotta
0.25 small red chilli, very finely chopped (or more depending on how much of a kick you like)
Zest of half a lemon
1 tsp lemon juice
1 tbsp finely shredded basil leaves plus 12 extra small leaves to decorate
3 tbsp pine nuts toasted and chopped
Cut fine lengthwise slices of courgette. I managed 6 or 8 from each one. A mandolin makes this easier, but a sharp knife will do the job too.
Lightly oil the courgette slices.
Heat a griddle pan and cook the slices for a minute or so on each side. They should still have some bite. Cool on kitchen towel and then store, covered, in the fridge.
Mix the ricotta with the lemon zest and juice, shredded basil leaves, finely chopped red chilli and seasoning. Store in the fridge until ready to assemble the rolls.
To assemble: trim the courgette slices if necessary to make them reasonably even in size.
Season and then spread with a teaspoonful of the ricotta filling.
Sprinkle with the chopped pine nuts and roll up neatly.
Store covered in the fridge until required. They will keep for several hours.
To serve: if the rolls are at all wet, roll them carefully on a piece of kitchen towel. Tuck a small basil leaf in each one and eat.