Not Bread - Courgette Roll
There’s something so satisfying about finding a recipe that ticks all the boxes—simple, wholesome, low-effort, and delicious. This Not Bread Courgette Roll is made with just a handful of ingredients, a quick oven bake, and endless ways to customise the filling, it instantly became a new lunchtime favourite in our house.
Equipment
Ingredients
- 1 large courgette thinly sliced (4mm)
- 1 cup grated mozzarella and cheddar I used a mix about 100g
- A light spray of oil
- Small pinch of salt & pepper
Instructions
- Preheat the oven 170c fan. Line a large tray with non-stick parchment paper.
- Use a mandoline or knife to thinly slice the courgette to equal thickness.
- Layer on the courgette slices in a long rectangle shape, overlapping slightly.
- Top with an even layer of cheese, oil, salt and pepper.
- Cook for 15-20 mins.
- Leave to cool for 20 minutes. Then gently lay a chopping board on top and flip over. The pull off the paper.
- Fill with your favourite sandwich filling.Mine was hummus, mixed leaves, sliced tomato, avocado, poached chickens, spicy mayo. This is best eaten on the day.
Tried this recipe?Let us know how it was!