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Stuffed courgette rolls
- 4 small courgettes , ends trimmed
- 3-4 tbsp olive oil , plus extra to drizzle
- 3-4 tbsp balsamic vinegar , to drizzle
- 250g tub ricotta
- squeeze lemon juice
- handful fresh basil leaves , chopped
- 50g pine nuts , toasted (see Know-how, below)
Directions:View on BBC Good Food
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