Ricotta Stuffed Zucchini Involtini Recipe

Introduction

Ricotta Stuffed Zucchini Involtini is a delightful Italian-inspired dish combining tender zucchini slices filled with a creamy ricotta and parmesan mixture. Baked in tomato sauce and topped with melted mozzarella, it makes a comforting and light meal perfect for any occasion.

Ingredients

• 4 zucchinis
• 1 tbsp olive oil
• Pinch of salt & pepper
• 1 cup ricotta cheese
• 1/4 cup grated parmesan cheese
• 1/4 cup chopped basil leaves
• 1 garlic clove, minced
• Salt & pepper to taste
• 1 egg
• 1 jar of your favourite tomato sauce
• 1 cup shredded mozzarella cheese
• Fresh basil to garnish

Instructions

1. Step 1: Slice the zucchinis lengthwise into 1/4 inch thick slices. Toss the slices with olive oil, and season with a pinch of salt and pepper. Arrange them on a baking sheet and bake at 400°F (200°C) for 10 minutes until slightly tender.
2. Step 2: In a bowl, combine ricotta cheese, grated parmesan, chopped basil, minced garlic, salt, pepper, and the egg. Mix well until all ingredients are thoroughly incorporated.
3. Step 3: Spoon a generous amount of the ricotta mixture onto each zucchini slice, then roll them up tightly.
4. Step 4: Spread a layer of tomato sauce on the bottom of an oven-safe baking dish. Place the zucchini rolls seam-side down in the dish. Spoon a little more tomato sauce over the rolls and sprinkle with shredded mozzarella cheese.
5. Step 5: Bake at 400°F (200°C) for 8–10 minutes, or until heated through and the cheese is melted and bubbly. Garnish with fresh basil leaves before serving.

Tips & Variations

• For added flavor, try mixing in some sautéed spinach or sun-dried tomatoes into the ricotta filling.
• Use a mandoline slicer for uniform zucchini slices, making rolling easier.
• Substitute the mozzarella with provolone or fontina for a different cheese flavor.
• If you prefer a vegan version, use plant-based ricotta and omit the egg, using a flax egg or cornstarch as a binder instead.

Storage

Store leftover zucchini involtini in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave in short intervals to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the zucchini rolls ahead of time?

Yes, you can assemble the rolls a few hours ahead and keep them covered in the refrigerator before baking. Just bake them fresh before serving for the best texture.

What can I use if I don’t have ricotta cheese?

You can substitute ricotta with cottage cheese for a similar texture, but drain it well beforehand. Alternatively, cream cheese thinned with a bit of milk can also work in a pinch.

Ricotta Stuffed Zucchini Involtini Recipe

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Ricotta Stuffed Zucchini Involtini is a delightful Italian-inspired dish featuring tender zucchini slices filled with a creamy ricotta and parmesan mixture, baked to perfection with tomato sauce and melted mozzarella cheese. This light and flavorful recipe offers a perfect vegetarian main course or appetizer with fresh herbs and gooey cheese topping.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Zucchini

• 4 zucchinis
• 1 tbsp olive oil
• Pinch of salt & pepper

Filling

• 1 cup ricotta cheese
• 1/4 cup grated parmesan cheese
• 1/4 cup chopped basil leaves
• 1 garlic clove, minced
• Salt & pepper to taste
• 1 egg

Other

• 1 jar of your favourite tomato sauce (about 2 cups)
• 1 cup shredded mozzarella cheese
• Fresh basil to garnish

Instructions

1. Prep the zucchini: Wash and slice the zucchinis lengthwise into 1/4 inch thick slices to make them flexible enough for rolling.
2. Bake the zucchini slices: Toss the zucchini slices with olive oil, a pinch of salt, and pepper. Arrange them on a baking sheet and bake at 400°F (200°C) for 10 minutes until slightly tender but still sturdy enough to roll.
3. Make the filling: In a bowl, combine ricotta cheese, grated parmesan, chopped basil leaves, minced garlic, salt, pepper, and the egg. Mix thoroughly until a creamy, uniform filling is achieved.
4. Assemble the rolls: Lay out each zucchini slice and spoon a small amount of the ricotta mixture onto one end. Carefully roll the zucchini slices up to enclose the filling.
5. Prepare for baking: Spread a layer of tomato sauce to cover the bottom of an oven-safe baking dish. Place the zucchini rolls seam-side down in the dish. Spoon additional tomato sauce over the rolls and sprinkle shredded mozzarella cheese on top.
6. Bake the involtini: Bake the assembled dish in the oven at 400°F (200°C) for 8 to 10 minutes or until the cheese is melted and bubbly, and the dish is heated through.
7. Garnish and serve: Remove from the oven and garnish with fresh basil leaves before serving warm.

Notes

• You can use either fresh or jarred tomato sauce, but homemade sauce will enhance flavor.
• For a vegetarian but egg-free version, omit the egg and use a binder such as breadcrumbs or a flax egg.
• Try substituting fresh herbs like oregano or thyme for basil to vary the flavor.
• Ensure zucchini slices are thin but not too fragile to roll without breaking.
• This dish can be prepared ahead and baked just before serving.

Keywords: zucchini involtini, ricotta stuffed zucchini, baked zucchini rolls, vegetarian Italian recipe, zucchini appetizer, tomato sauce zucchini rolls