Vegetarian courgette and ricotta rolls

Vegetarian courgette and ricotta rolls baked in a fruity tomato sauce. A warm, cheesy lunch bake with no pasta at all – and low-carb.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 290 kcal per serving
• Protein: 18 g
• Fat: 18 g
• Carbs: 14 g

Ingredients

• 2 courgettes
• 150g ricotta
• 1 tbsp pine nuts
• 400g tomatoes
• 50g mozzarella
• 1 tsp oregano

Method

You’ll need: oven · baking dish · chopping board · knife · mixing bowl

1. Preheat the oven to 200 °C (180 °C fan) and slice the washed courgettes lengthways into thin, pliable strips.
2. In a bowl, mix the ricotta with the toasted pine nuts and a little salt.
3. Spread the passata and oregano evenly over the base of a shallow baking dish.
4. Spread a spoonful of the cheese mixture on each courgette strip, roll it up tightly and stand it upright in the sauce.
5. Scatter the grated mozzarella over the rolls and bake everything for 25 min.

Good to know

Cannelloni without any pasta. We use wafer-thin courgette strips to bake a juicy ricotta filling in a savoury sauce.

Swaps

Pine nuts → walnuts (for a stronger bite you can add chopped walnuts to the filling; they also contain omega-3 fats).

Cooking tips

Leave the sliced courgette strips to stand with a little salt for ten minutes first, so they lose water and are easier to roll.

Storage

Well covered, the baked dish keeps in the fridge for up to two days. Heat through briefly before serving.

Allergens

Contains milk and nuts (pine nuts). Completely gluten-free.

Frequently asked questions

How long do courgette and ricotta rolls keep in the fridge?

Well covered, the baked dish keeps in the fridge for up to two days.