Zucchini (Courgette) Rolls with Pesto Rosso; the update

Plumbing hell has ended.

The sinks are hooked up; the toilet installed:

Sinks_plumbed

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.

Zucchini Slices

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.

Zucchini Rolls, Stuffed

Combine the remaining 1 tbs olive oil with the pesto rosso and red wine.  Spoon over rolls.
Bake, covered, 375C (190C) for 30 minutes. 

Zucchini Rolls, Ricotta and Basil

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?

20 thoughts on “Zucchini (Courgette) Rolls with Pesto Rosso; the update”

  1. hehe pink shower!
    Katie the new bath actually is REALLY looking great! You’ll have a real great bath.
    The rolls I’m drooling over!

  2. This is going to be the world’s coolest house once you are finished with it! Too bad you didn’t choose pink, however, for the color in the new bathroom. (kidding!)

  3. Kirsten, it’s much funnier from a distance LOL!
    Tanna, I can’t wait to light the candles, pour the wine and soak in the tub!
    Zoomie, I actually did have a hot pink bathroom in my first apartment!
    Thanks, Rob!
    Ina, thanks – on both counts… They were good!
    Ciaochowlinda, very lucky, I use a lot of ricotta… I’m going to try to make some one of these days….
    Peter, I love eating from the garden – at least at first…. hahaha
    Val, I had to search for mine, I don’t use it much during the summer…. But I’m not THAT good with a knife LOL

  4. Susan, so sorry – I deleted your comment:
    susan from food blogga (foodblogga@yahoo.com)
    The shower looks beautiful, Katie. I just love the color. And the zucchini roll-ups are fabulous. I make a similar appetizer with eggplant, tomatoes, and feta, but this is idea for a main course with a salad. I really need to try this!
    Fingers going to fast after a spam attack…..
    Thanks for the kind words – I saw your egplant roll-up – delish!

  5. The bathroom is looking great. So glad the plumbing is done. There are always leaks (leeks)! My zucchini has bit the dust. Temps in high 90’s and no rain, but your rolls look great. Also thanks for the herb tips.

  6. These look right up my alley! I think I might make these this weekend! And good luck with your remodel! I need to re-do parts of our kitchen but I am putting it off…lol…can’t wait to see the finished product!

  7. Penny, I am sooo glad the plumbing is done – successfully. We haven’t had rain in over 5 weeks, either.
    Food Hunter, Thanks – they were!
    foodies at home, hope you like them – and thanks for the luck ;-))

  8. I’m not sure what happens to my comments. More often than not, I leave one only to not find it when I return. I’m sure it’s my fault. Ah well.
    The comment I’d meant to leave is: the bathroom is coming along nicely. I especially like the colors. Very elegant.
    And your zucchini rollups! I’ve had a recipe waiting to post that is very similar to yours. Mine is filled with garlic and basil ricotta and topped with a meat ragu. When I post it I’ll link to yours. 🙂

  9. These look lovely! I have seen this done with aubergines too, not that they grow in the garden here! I must try these 🙂

  10. I like your blog, and your recipes that are so down to earth. But don’t try the rolled zuchini strips if you’re 83 and have shaky hands! I ended up with more of a casserole – but tasty with those fine ingredients. And I had to double the baking time.

  11. I like your blog, and your recipes that are so down to earth. But don’t try the rolled zuchini strips if you’re 83 and have shaky hands! I ended up with more of a casserole – but tasty with those fine ingredients. And I had to double the baking time.

  12. I like your blog, and your recipes that are so down to earth. But don’t try the rolled zuchini strips if you’re 83 and have shaky hands! I ended up with more of a casserole – but tasty with those fine ingredients. And I had to double the baking time.

  13. Christine, they sound delicious – almost like a lasagne. Thanks (about the bathroom ;-))
    Joanna, I’ve seen them with aubergine, but never tried.
    Dorothy, Thanks! I can see that it would bake longer as a casserole…. Glad you liked it anyway ;-)) Thanks for commenting, too ;-))

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