Roasted courgette rolls with mozzarella, basil and sun-dried tomato
Cook Time15 minutesmins
Total Time25 minutesmins
Ingredients
2large fat courgettes
salt
125gmozzarella ball
6-8sun-dried tomatoes in oildrained and thinly sliced
bunch of basil leavesroughly torn
Marinade
2tbspextra virgin olive oil plus extra for oiling
1large garlic clovefinely 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.