Rolled Stuffed Baked Courgettes
Jumping on the viral trend with this courgette wrap. So good! Sliced, salted and pressed for 10 minutes, you then lay the sliced courgettes down in a lattice shape to bake with some cheese and breadcrumbs, it’s this courgette ‘wrap’ that you can then easily roll up and stuff with your favourite sandwich filling. Viral recipes sometimes are a load of nonsense, not the case with this one, it’s great!
Tuna in this case, because, like courgettes, tuna is everything in this household at the moment! See various tuna adventures over on my instagram reels page!
INGREDIENTS
Serves 2
2 medium courgettes
Sea salt
Olive oil
30g grated Parmesan
40g mozzarella, diced or coarsely grated
4 tbsp fresh Breadcrumbs (or use ½ quantity of dried)
100g jarred grilled aubergine, peppers or artichokes, thinly sliced
1 tin tuna in oil, drained (around 100g drained weight)
A handful each of baby spinach and/or rocket
80g jarred white beans, drained
1 tbsp capers (optional)
Salt and black pepper
Chilli sauce (optional)
METHOD
Slice the courgettes lengthways into thin ribbons using a mandoline or sharp knife.
Lightly salt and leave for 10 minutes, then blot dry with a clean tea towel.
Preheat the oven to 200°C / 180°C fan.
On a lined baking sheet, weave the courgette ribbons into a lattice roughly A4 size.
Scatter over the Parmesan, mozzarella and breadcrumbs.
Bake for 12–15 minutes on the top shelf until golden and bubbling. Let cool slightly to firm up.
Flip the courgette lattice over using a chopping board.
Layer the grilled vegetables, tuna, leaves, beans, capers and hot sauce (if using) on top.
Carefully roll from one short end into a firm log, tucking in the filling as needed.
Slice in half and serve at room temperature.