Tonique Cuisine

Stuffed courgettes, creamy tomato sauce

This “special of the day” has become one of the team’s absolute favourite dishes. Stuffed with walnut cheese and mushrooms and served on a light sauce of grilled tomatoes, these courgette wraps will be sure to tempt your taste buds too!


Quantity : serves 2

  • 1 courgette (zucchini) thinly sliced, lengthwise (using a mandoline is best)
  • 1 cup of sliced mushrooms (any type – your choice)
  • 2 cups spinach
  • 1/2 cup walnut cheese – your choice (here is our favourite recipe)
  • 1 tablespoon of lemon zest
  • A few pink peppercorns
  • 1 tablespoon of your favourite herbs (basil, thyme, oregano etc.)
  • 3 cups of cherry tomatoes, cut in half
  • 2 cloves crushed garlic
  • Olive oil
Preparing the tomato sauce
  • Preheat the oven to 175°C or 350°F
  • Lay out the cherry tomatoes and garlic on a baking sheet with a drizzle of olive oil. Cook until the tomatoes are roasted;
  • Put the roast tomatoes into a blender and add another drizzle of olive oil. (This turns the mixture into a light sauce.)
  • Add salt and pepper to taste
  • Lay the mixture to one side
Preparing the courgette wraps
  • Cook the sliced courgettes on a baking sheet with a drizzle of olive oil, until they are slightly soft.
  • Roast the mushrooms on a baking sheet (or in an oven-proof pan) until they are seared.
  • Gently sauté the spinach, let it cool down and then strain out the liquid.
  • Blend together the roast mushrooms, sautéed spinach, walnut cheese, zest, pink peppercorns and the herbs.
  • Add salt and pepper to taste
  • Spread the mixture onto the sliced courgettes and roll them up.
Preparing the dishes
  • Place the courgette wraps onto the bed of tomato sauce
  • Garnish with fresh arugula (rocket)

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