Roasted courgette rolls with mozzarella, basil and sun-dried tomatoes

A delicious and quick way to use courgettes. Perfect for a summer salad or a starter for a dinner party which can be prepared ahead. The straighter the courgette the easier it is to slice. 

Roasted courgette rolls with mozzarella, basil and sun-dried tomato

Cook Time15 mins
Total Time25 mins

Ingredients

  • 2 large fat courgettes
  • salt
  • 125 g mozzarella ball
  • 6-8 sun-dried tomatoes in oil drained and thinly sliced
  • bunch of basil leaves roughly torn
  • Marinade
  • 2 tbsp extra virgin olive oil plus extra for oiling
  • 1 large garlic clove finely chopped
  • freshly ground black pepper
  • salt

Instructions

  • Preheat the oven to 180°C/Gas Mark 4.
  • Mix the marinade ingredients together in a small bowl and set aside.
  • Peel a very thin slice of two opposing sides of the courgettes lengthways , giving you a flat top and bottom.
  • Slice the courgettes lengthways into slices about 5mm thick. You can use a mandolin.
  • Arrange the slices on a plate, sprinkle with salt and leave to rest for 40 minutes, until they have exuded some liquid and are soft.
  • Pat the courgette slices dry with kitchen roll, place on a lightly oiled baking tray and brush with half the marinade.
  • Roast the courgettes in the oven for 10–15 minutes, until the edges begin to golden. Turn the courgette slices over, brush with the remaining marinade and cook for a further minute. Remove from the oven and leave to cool.
  • Pull the mozzarella into small lumps, and place a few pieces of mozzarella, a couple of slices of sun-dried tomato and a some basil at one end of each courgette slice and roll up. Arrange on a serving dish and garnish with basil leaves.

Notes

Variation: Replace the mozzarella with feta cheese and add some finely chopped green olives.
These are a great snack with a salad or can be a delicious canapé. Simply hold together with a cocktail stick.

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