Courgette rolls with Black Kale Pesto and mozzarella

What about preparing tasty courgette rolls with black kale pesto and mozzarella? They are delicious stringy morsels to be served warm as appetizer or as vegetarian main course, an recipe that will surely please.

Courgette rolls with Black Kale Pesto and mozzarella

Ingredients:

3 large courgette

2 mozzarella

q.b. tomato pulp with basil

1tab Black Kale Pesto Fresco SIPO

3 tbsp breadcrumbs

2 tbsp Parmesan cheese (grated)

2 tbsp Breadcrumbs

4 tbsp EVO

salt and pepper

Method:

Wash the courgettes, slice them thinly with the potato peeler and set aside.

Cut the mozzarella into small pieces after having squeezed it and let it drain from a colander so that it is as dry as possible.

Grease an oven dish with oil; turn on the oven in static mode at 200 °. Prepare the courgette rolls with pesto and mozzarella:

On each slice of courgette spread with Black Kale Pesto Frecso SIPO then add the mozzarella from the shorter side of the slice and roll it up to obtain the roll, stopping everything with a wooden toothpick or skewering the rolls on long skewers and which you will quickly pass into the panure.

Arrange all the rolls in the pan; sprinkle them with Parmigiano Reggiano and breadcrumbs; lay the tomato pulp with basil between one roll and the other and finally a bit of EVO.

Bake for about 20 minutes and when they are golden take them out of the oven and serve them warm or cold as you prefer, they are good anyway.