'Free-From' Stuffed Courgette & Pesto Rolls

On the table in 20mins

Serves 20



  • 1 courgette
  • 2 tbsp. olive oil
  • Sacla' Sun-Dried Tomato Pesto or Vegan Tomato Pesto, to brush
  • Mozzarella (optional)
  • 290g jar Sacla’ Artichokes in Lemon & Rosemary Infused Oil
  • Cocktail sticks
  • Pea shoots


  1. Using a y-shaped peeler, peel the courgette lengthways to make ribbons
  2. Toss in a bowl with the olive oil
  3. 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)
  4. Remove from pan and brush each strip with Sacla’ Pesto
  5. Roll each strip up with a small amount of mozzarella, a piece of Sacla’ Artichoke and a pea shoot inside
  6. Secure with a cocktail stick to finish off your stuffed courgette rolls

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