Courgette Involtini | Recipe
Courgette Involtini | Recipe
Cooking Time:
45 min
Difficulty:
Easy
Persons
-
6 tspItalian AllrounderA spicy revolution for pasta & pizza £4.99 £87.54/kg incl. 0% tax, excl. shipping
-
3large courgettes
-
salt
-
200 gbaby spinach
-
1onion
-
2 clovesgarlic
-
2 tbspolive oil
-
250 gricotta
-
1egg
-
100 ggrated Cheddar or Parmesan, plus extra for sprinkling
-
1 tbsppine nuts (optional), plus extra for sprinkling
-
400 gpassata
-
400 gchopped tomatoes (1 tin)
-
2 tspsugar
-
2 tbspchopped fresh basil leaves
1
Wash the courgettes and cut lengthways into thin slices. Lightly salt the slices and leave to rest for 10 minutes. Then dab off the water with a kitchen towel.
2
Allow the spinach leaves to wilt in a dry pan over medium heat; if using frozen spinach, defrost thoroughly and squeeze out the excess water. Finely chop the spinach and set aside.
3
Peel and finely chop the onion and garlic.
4
Heat 1 tbsp olive oil in a pan and fry the chopped onion and garlic until translucent. Add the spinach and fry briefly. Season with salt and pepper and leave to cool.
5
Place the ricotta in a bowl and mix with the egg, cooled spinach, grated Parmesan and 4 tsp Italian Allrounder. Stir through the pine nuts, if using.
6
Fry the courgette slices in a griddle pan or cook under the grill with 1 tbsp olive oil on both sides until they are soft and lightly browned.
7
Heat the tomato passata and chopped tomatoes together in a cast-iron pan and season with salt, pepper, sugar and chopped basil. Add 2 tsp Italian Allrounder and stir through.
8
Preheat the oven to fan 180°C.
9
Place a spoonful of the ricotta and spinach mixture on each courgette slice and carefully roll them up.
10
Place the stuffed courgette rolls into the cast-iron pan with the tomato sauce. Sprinkle with extra pine nuts and more cheese.
11
Bake for 20 minutes until everything is heated through and the courgette involtini have a good colour on them and the cheese is melted and golden.
Method
1
Wash the courgettes and cut lengthways into thin slices. Lightly salt the slices and leave to rest for 10 minutes. Then dab off the water with a kitchen towel.
2
Allow the spinach leaves to wilt in a dry pan over medium heat; if using frozen spinach, defrost thoroughly and squeeze out the excess water. Finely chop the spinach and set aside.
3
Peel and finely chop the onion and garlic.
4
Heat 1 tbsp olive oil in a pan and fry the chopped onion and garlic until translucent. Add the spinach and fry briefly. Season with salt and pepper and leave to cool.
5
Place the ricotta in a bowl and mix with the egg, cooled spinach, grated Parmesan and 4 tsp Italian Allrounder. Stir through the pine nuts, if using.
6
Fry the courgette slices in a griddle pan or cook under the grill with 1 tbsp olive oil on both sides until they are soft and lightly browned.
7
Heat the tomato passata and chopped tomatoes together in a cast-iron pan and season with salt, pepper, sugar and chopped basil. Add 2 tsp Italian Allrounder and stir through.
8
Preheat the oven to fan 180°C.
9
Place a spoonful of the ricotta and spinach mixture on each courgette slice and carefully roll them up.
10
Place the stuffed courgette rolls into the cast-iron pan with the tomato sauce. Sprinkle with extra pine nuts and more cheese.
11
Bake for 20 minutes until everything is heated through and the courgette involtini have a good colour on them and the cheese is melted and golden.
Courgette involtini
This vegetarian involtini recipe is a delicious way of serving courgettes, stuffed with a creamy filling of spinach and ricotta and baked with extra cheese on a bed of flavoursome tomato sauce. Our Italian seasoning blend makes these courgette roll-ups the perfect meat-free dinner for the whole family. Serve with crusty bread and a leafy green salad.
More courgette recipes
When the garden gives you courgettes, you head to our courgette recipe page! Try these courgette boats stuffed with feta and tomatoes, or maybe these air fryer courgette crisps with a delicious panko coating. Our vegetable seasoning range will provide you with all the spice you need!
Ingredients
Persons
-
6 tspItalian AllrounderA spicy revolution for pasta & pizza £4.99 £87.54/kg incl. 0% tax, excl. shipping
-
3large courgettes
-
salt
-
200 gbaby spinach
-
1onion
-
2 clovesgarlic
-
2 tbspolive oil
-
250 gricotta
-
1egg
-
100 ggrated Cheddar or Parmesan, plus extra for sprinkling
-
1 tbsppine nuts (optional), plus extra for sprinkling
-
400 gpassata
-
400 gchopped tomatoes (1 tin)
-
2 tspsugar
-
2 tbspchopped fresh basil leaves
