Zucchini (Courgette) Rolls with Pesto Rosso; the update Recipe
Plumbing hell has ended.
The sinks are hooked up; the toilet installed:
Yes, he still need to build the shelves and doors and drawer fronts.... But he's planning on doing that after his hospital visit.
Yes, we can look out the window whilst sitting on the throne.
The shower is finished, and the door installed:
We still have to take the plastic protective wrap off the basin.
At least it's not hot pink....
I know I told you the story of the hot pink shower - but, did you read it? You should.... really....
The bathtub is also plumbed and, after much cursing, all is working correctly - no leaks (or leeks).
I think we're in the last stretch for bathroom work.....
I, on the other hand, am still attempting to be creative with zucchini.
We've lost our summer heat so I've been cooking in the kitchen a bit.
- Zucchini (Courgette) Rolls with Roasted Cherry Tomatoes and Pesto Rosso
- 1 medium - large zucchini, for 8 thin slices
- 1/2 cup ricotta cheese
- 10 pimiento-stuffed green olives, roughly chopped
- 1 good handful fresh basil, snipped
- 15 - 20 cherry tomatoes, cut in half
- 2 tbs pesto rosso (red pesto sauce)
- 2 tbs red wine
- 2 tbs olive oil
Using a mandoline, slice the zucchini the long way into slices 1/16th" thick. They need to be thin enough to roll easily.
I sliced until I got to the seeds, then sliced the other side. I was avoiding the seeds. Zucchini is so plentiful, I figured I could waste a bit to get the nice slices.
Mix the riccota, olives and basil. Divide the mixture evenly between the 8 slices of zucchini and roll up.
Drizzle 1 tbs olive oil in the bottom of a baking dish. Lay the rolls, seam side down in the dish, keeping seperate. Distribute the cherry tomatoes around the rolls, tucking into the oil.
Combine the remaining 1 tbs olive oil with the pesto rosso and red wine. Spoon over rolls.
Bake, covered, 375C (190C) for 30 minutes.
The cherry tomatoes cook down into the drizzled pesto rosso making a thick, flavorful sauce.
I'll definitely do this one again.
We had it for a first course ;-))
The Pesto Rosso is a commercial product. It was an impulse buy at the store last week. It's pesto sauce with tomato added.
Now I have to figure out how to make it - has anyone else tried?