Stuffed zucchini rolls
A lot of my recipes have involved things being stuffed in the last week. I made these bread rolls stuffed with antipasti, that have provided delicious lunches for us this week. I stuffed fat tubes of paccheri pasta with beef mince and topped it with a creamy spinach sauce. I even harked back to an old favourite, artichoke-stuffed chicken. This was yet another way to stuff something delicious into something else delicious!
I felt like Jamie Oliver when I served this, because I didn’t plate it up, but just served it in the dish on the table for people to help themselves. Livin’ on the edge… Speaking of Jamie Oliver, try his great 3-in-1 speedy peeler. It’ll make prepping the zucchini ribbons so easy.
I think it would make a great sharing starter for vegetarians and carnivores alike, or it it a great main course for two people.
It is also a fab way to use up leftover pre-cooked rice.
Ingredients (serves 4 as a starter or 2 as a main course)
– One large zucchini
– 400g can of chopped tomatoes
– 1 small onion, chopped
– 2 gloves garlic, chopped
– 1 tablespoon Worcestershire sauce (omit for vegetarians)
– 100g uncooked rice, or 200g pre-cooked rice
– 200g ricotta cheese
– 75g Gruyere cheese, grated
– salt and pepper
1. If you are using uncooked rice, cook according to packet instructions. Pre-heat the oven to 180⁰C.
2. In a small saucepan, heat a teaspoon of oil and saute the onions and garlic for 3-4 minutes on a low heat. Add the chopped tomatoes and Worcestershire sauce (if using) and leave to simmer whilst you complete the rest of the prep.
3. Using a vegetable peeler, peel long strips of the zucchini. Don’t worry if they aren’t perfectly even. You will need about 24 strips. If you get down to the seeds in the middle, turn the zucchini and from peeling from a different side.
4. Mix the cooked rice with the ricotta and Gruyere. Season to taste.
5. Take a large baking dish. Taste and season the tomato mixture, then spread it over the base of the baking dish.
6. Place a spoonful of the rice-cheese mixture at one end of a zucchini strip. Tightly roll the strip then place it upright on top of the bed of tomato mixture.
7. Repeat with all of the courgette strips!
8. Bake in the oven for 20-25 minutes until the cheese mixture has flecks of golden brown on it. If you over cook it, the zucchini will lose all of its texture and bite.
9. Remove from the oven, serve and enjoy!
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