Air Fryer Recipe
Stuffed Courgette Rolls
Stuffed courgette rolls are simple, tasty and well suited to the air fryer, making a light but satisfying option for any meal.
Ingredients
- 2 large courgettes
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 1 clove of garlic, minced
- 1 tablespoon chopped fresh basil
- Salt and pepper to taste
- 1/2 cup marinara sauce
- Olive oil spray
Method
- Wash the courgettes well, then slice them lengthways into thin ribbons about 1/8-inch thick.
- In a bowl, add the ricotta cheese, parmesan cheese, minced garlic, chopped basil, salt and pepper. Mix until well combined.
- Put a teaspoon of the cheese mixture at one end of each courgette ribbon, roll it up, and secure with a toothpick if needed.
- Preheat the air fryer to 180°C (350°F).
- Spray the air fryer basket with olive oil spray, then arrange the stuffed courgette rolls in the basket without overlapping. Lightly spray the rolls with a little more olive oil.
- Air fry for 10-12 minutes, or until the courgette is tender and the cheese has melted and is bubbling.
- Warm the marinara sauce and spoon it onto a serving plate. Set the cooked courgette rolls on top of the sauce and garnish with fresh basil if desired.
Why this works in an air fryer
Thin courgette ribbons cook fast because air-fryer convection drives off surface moisture while softening the pectin in the flesh. A light oil film improves heat transfer and browning at the edges, while ricotta stays creamy because the roll shields it from direct airflow; serving over sauce prevents steam from making the rolls soggy.
Equipment notes
Assumes a 4–5 litre basket holding the rolls in one layer with small gaps; in a single-drawer fryer cook in batches rather than stacking, while in a dual-zone model use the larger drawer or split evenly and start checking 2 minutes early because smaller zones often brown faster near the fan side.
Common pitfalls
- Watery puddle in the basket and limp rolls by minute 8? The courgette ribbons are too thick or too wet; slice closer to 3 mm and pat both sides dry before filling.
- Cheese leaking out and browning on the basket? The rolls are overfilled or placed seam-side up; use a level teaspoon of filling and set each roll seam-side down, using a toothpick only if it springs open.
- Edges browning before the courgette bends tender? The slices are uneven, with thin ends scorching; trim very tapered strips or tuck the narrow end inside the roll, then reduce to 170°C for the final few minutes.
- Rolls pale and steamed rather than lightly browned? The basket is crowded or the sauce was added before cooking; leave air gaps, cook in batches, and keep marinara on the plate until serving.
Variations & substitutions
- Swap ricotta for well-drained cottage cheese blitzed smooth; it contains more moisture, so drain it first and expect a slightly softer filling.
- Use goat’s cheese in place of half the ricotta for a tangier filling; it browns a little faster, so check the rolls at 9 minutes.
- Add finely chopped cooked spinach to the cheese mixture; squeeze it very dry or the filling will loosen and seep during air frying.
- Replace basil with oregano and add a pinch of chilli flakes; the cooking time is unchanged, but the stronger herbs stand up better to a garlicky marinara.
Storage & reheating
Keep cooled rolls refrigerated in an airtight container for up to 2 days, then reheat without sauce in the air fryer at 160°C for 4–6 minutes until hot through.
Nutrition
Calories: 150
