
R-Prosciutto and Goat Cheese Courgette Rolls
Melt-in-your-mouth courgette rolls stuffed with creamy goat cheese and salty prosciutto, baked until golden and topped with Parmesan. Courgettes are packed with antioxidants and fibre, making this a delicious and quick low-carb dinner idea.
Ingredients
- courgette200 g
- salt1 pinch
- extra virgin olive oil1 tbsp
- goat cheese240 g
sliced
- prosciutto90 g
thinly sliced
- parmesan30 g
grated
Instructions
Chef's Tips
If you don't have a vegetable peeler, use a sharp knife to slice the courgette as thinly as possible, ensuring uniform thickness for even cooking.
For a vegetarian option, substitute the prosciutto with sun-dried tomato slices or roasted red pepper.
Prepare the Courgette
Using a vegetable peeler or mandolin, slice the courgette lengthwise into very thin strips. Lay the strips out on kitchen paper, season lightly with salt, and allow them to sit for a few minutes to draw out excess moisture. Pat the courgette slices dry.
Assemble the Rolls
Take two courgette slices and overlap them slightly. Place one slice of goat cheese on top, followed by one slice of prosciutto. Add two more courgette slices on top of the prosciutto, and then place another slice of goat cheese on the end. Carefully roll the courgette stack tightly to form a compact roll. Repeat this process until all ingredients are used, yielding approximately 6 rolls.
Cook the Rolls
Preheat your air fryer to 170°C. Place the courgette rolls into the air fryer basket or a baking tray lined with parchment paper. Brush the tops of the rolls lightly with extra virgin olive oil. Cook for 10 minutes.
Finish and Serve
After 10 minutes, open the air fryer and sprinkle the grated Parmesan over the top of the rolls. Return to the air fryer and cook for a further 4 minutes, or until the cheese is melted and golden brown. If using an oven, bake at 180°C for 14 minutes, then add Parmesan and bake for a few minutes more until golden.