Light yet comforting, these courgette rolls are a brilliant vegetarian dish that swaps cannelloni for ribbons of courgette. Filled with creamy ricotta, wild mushrooms, sage, and lemon, then baked in a spicy tomato sauce with bubbling mozzarella, they’re fresh, flavourful, and surprisingly satisfying - perfect for an easy summer supper, when courgettes are at their best.
Ingredients
Serves 2
2 medium courgettes, sliced lengthways into thin strips
150g wild mushrooms, finely chopped
250g ricotta
2 sage leaves, finely chopped
1 shallot, finely diced
4 garlic cloves, minced
Zest of ½ lemon
1 x 400g tin chopped tomatoes
1 ball mozzarella, torn
Parmesan shavings (optional)
Olive oil
Pinch of chilli flakes
Salt and freshly ground black pepper
Method
Prepare the courgettes
Lay the courgette strips on a tray, sprinkle lightly with salt, and leave for 10 minutes to soften. Pat dry with kitchen paper.
For extra flavour and flexibility, briefly fry or grill the strips until just tender, then set aside.
Make the filling
Heat a little olive oil in a frying pan over medium heat. Add the shallot and cook for 3–4 minutes until soft.
Add the chopped mushrooms and cook until their moisture has evaporated and they begin to brown.
Stir in half of the garlic and the chopped sage and cook for a further minute. Remove from the heat and allow to cool slightly.
Transfer the mixture to a bowl and combine with the ricotta and lemon zest. Season generously with salt and black pepper.
Place a spoonful of the filling at one end of each courgette strip and roll up. Repeat until all the filling has been used.
Make the tomato sauce
Heat a little olive oil in a saucepan over medium heat. Add the remaining garlic and the chilli flakes and cook gently for 1 minute, taking care not to let the garlic colour.
Add the chopped tomatoes, season with salt and pepper, and simmer for 10–15 minutes until slightly thickened and the acidity has mellowed.
Bake
Spread the tomato sauce over the base of an ovenproof dish and arrange the courgette rolls on top.
Scatter over the torn mozzarella and finish with a few parmesan shavings, if using.
Bake at 180°C for 20–25 minutes, until bubbling and golden on top.
Serve with a crisp green salad and plenty of garlic bread.