Fromage frais courgette rolls


  • 2-3 baby courgettes (preferably white)
  • 100g of a creamy cheese (feta, Laughing Cow or any other, based on our own personal taste)
  • Olive oil for cooking
  • Salt
  • Pepper

For the walnut sauce:

  • 40g of walnut kernels
  • 1 clove of garlic
  • 2-3 tablespoons of light vinegar
  • A pinch of salt


  • Wash and peel the courgettes. Cut these into long strips, then place them in a colander and sprinkle them with salt. Let them soak for 30 minutes, then drain well.
  • Grill the courgette strips on the barbecue, basting them in olive oil. Season with freshly ground pepper.
  • Cut the cheese into strips (if you’re using a large block of Laughing Cow-style cheese then cut this in 3). Place a strip of cheese in the middle of each slice of grilled courgette.
  • Wrap the courgette strips around themselves so they form stuffed cheese bites, then arrange on a serving plate.
  • For the walnut sauce crush the garlic together with the salt, add the nuts, mix everything together then dilute with the vinegar.
  • Serve cold, drizzling the walnut sauce over the courgette rolls or serving with a pot of Greek-style yoghurt.

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