Vegetarian courgette and ricotta rolls
Vegetarian courgette and ricotta rolls baked in tomato sauce. A vegetarian dinner from the oven that needs no pasta at all and is lovely and juicy.
At a glance
- Serves 2
- Prep time: 20 min
- Cooking time: 25 min
- Total time: 45 min
- Calories: 340 kcal per serving
- Protein: 24 g
- Fat: 20 g
- Carbs: 14 g
Ingredients
- 2 courgettes
- 250g ricotta
- 50g vegetarian hard cheese (Parmesan-style)
- 1 egg
- 400g passata
- 1 clove of garlic
- 1 tsp oregano
Method
You’ll need: oven · baking dish · chopping board · knife · mixing bowl
- Preheat the oven to 200 °C (180 °C fan) and slice the courgettes thinly lengthways.
- In a bowl, mix the ricotta, egg, half of the grated hard cheese and the oregano.
- Pour the passata into a baking dish and crush the garlic into the sauce.
- Spread a spoonful of the cheese mixture on each courgette slice, roll it up tightly and stand it upright in the sauce.
- Sprinkle the rolls with the remaining hard cheese and bake everything for 25 minutes until the cheese is lightly browned.
Good to know
Cannelloni without the heavy carbs. Juicy summer veg wraps around an incredibly creamy cheese filling.
Swaps
Hard cheese → Gouda (if you don't like hard cheese, use mild Gouda to top the rolls).
Cooking tips
If the courgette won't roll easily, briefly fry the thicker slices in a pan first to soften them.
Storage
The bake soaks through beautifully overnight in the fridge and tastes even more intense reheated the next day.
Allergens
Contains egg and milk. Completely gluten-free and nut-free.
Frequently asked questions
How long do courgette and ricotta rolls keep in the fridge?
The bake soaks through beautifully overnight in the fridge and tastes even more intense reheated the next day.
