Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Courgettes
Filling
Mini rolls
Utensils
One ovenproof dish (holding approx. 2 l), greased
How it's done
Courgettes
Place the courgettes on a baking tray lined with baking paper, brush with oil, season.
To roast
Approx. 15 mins. in the centre of an oven preheated to 220°C. Remove the courgettes and allow to cool slightly.
Filling
Combine the ricotta, almonds, cheese, herbs and lemon zest.
Mini rolls
Place the tomatoes, couscous, herbs, oil, sugar and salt in the prepared dish, mix. Pour in the water. Cover the courgette strips up to half way with the filling. Roll up from the covered side, place on top of the tomatoes, sprinkle with parmesan.
To gratinate
Approx. 15 mins. in the centre of an oven preheated to 220°C.
| Tip: | The courgette trimmings are not as suitable for rolling up. Chop these finely and mix into the couscous. |
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