Three long zucchini, 150g of mascarpone, the grated zest and juice of one lime, olive oil, one long red chilli (very finely chopped; seeds removed), two teaspoonfuls of grated fresh ginger root, two tablespoonfuls of chopped parsley.
Whisk the lime juice with two tablespoonfuls of olive oil. Wash and trim the courgettes. Slice them lengthways very thinly with a vegetable peeler, until the seedy centre starts to show, then discard the rest, or keep them for soups or pasta Brush the slices lightly with lime juice and olive oil mix and put them aside. Mix together the rest of the ingredients, stirring in a tablespoonful of olive oil. Spread this thinly over the courgette slices and roll them up. Stand them on a platter and serve them decorated with a few chives. You can make the filling early, cover and chill it.