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Stuffed Courgette Rolls
0 - 15 min
Ingredients
Preparation
- Using a y-shaped peeler, peel the courgette lengthways to make ribbons
- Toss in a bowl with the olive oil
- Heat a griddle pan to high and cook courgette strips until golden line marks appear on the surface (there is no need to turn them)
- Remove from pan and brush each strip with Sacla’ Pesto
- Roll each strip up with a small amount of mozzarella, a piece of Sacla’ Artichoke and a pea shoot inside
- Secure with a cocktail stick
