Cheesy courgette involtini recipe | Sainsbury`s Magazine

Name: Cheesy courgette involtini recipe | Sainsbury`s Magazine
Ingredients: 1 garlic bulb; tsp plus 1 tbsp olive oil; 4 courgettes, about 175g-200g each; 1 x 250g tub ricotta*; 3 tbsp chopped parsley; 40g drained sundried tomatoes, chopped; 40g parmesan*, finely grated, plus extra to finish; zest and juice of lemon; nutmeg, to grate; 1 x 125g pack mozzarella* pearls, drained; ciabatta to serve; leafy salad, to serve; 30g fresh basil; 2 x 400g tins chopped tomatoes (or 700g ripe fresh tomatoes, chopped, plus 2 tbsp tomato purée); zest of lemon; 2 tsp sugar; 1 tbsp olive oil

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If you have a garden full of home-grown courgette plants, try this Italian-style traybake number, which is fresh-tasting and satisfying for the summer season.

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Ingredients

1 garlic bulb
tsp plus 1 tbsp olive oil
4 courgettes, about 175g-200g each
1 x 250g tub ricotta*
3 tbsp chopped parsley
40g drained sundried tomatoes, chopped
40g parmesan*, finely grated, plus extra to finish
zest and juice of lemon
nutmeg, to grate
1 x 125g pack mozzarella* pearls, drained
ciabatta to serve
leafy salad, to serve
30g fresh basil
2 x 400g tins chopped tomatoes (or 700g ripe fresh tomatoes, chopped, plus 2 tbsp tomato purée)
zest of lemon
2 tsp sugar
1 tbsp olive oil