Mini courgette rolls with ricotta and almond filling
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 500 gcourgettes
- 1 tbspolive oil
- ½ tspsalt
- a littlepepper
- 175 gricotta
- 40 gsmoked almonds
- 30 ggrated Parmesan
- ¼ bunchherbs
- 1organic lemon
- 600 gdifferent coloured cherry tomatoes
- 150 gcouscous
- 1 ½ bunchesherbs
- 1 tbspolive oil
- 1 tspsugar
- 1 tspsalt
- 2 ½ dlwater
- 20 ggrated Parmesan
Instructions
Step 1
Place the courgettes on a baking tray lined with baking paper, brush with oil, season.Step 2
Approx. 15 mins. in the centre of an oven preheated to 220°C. Remove the courgettes and allow to cool slightly.Step 3
Combine the ricotta, almonds, cheese, herbs and lemon zest.Step 4
Place the tomatoes, couscous, herbs, oil, sugar and salt in the prepared dish, mix. Pour in the water. Cover the courgette strips up to half way with the filling. Roll up from the covered side, place on top of the tomatoes, sprinkle with parmesan.Step 5
Approx. 15 mins. in the centre of an oven preheated to 220°C.