Ricotta Stuffed Zucchini Involtini Recipe
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.
- 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
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
- Prep the zucchini: Wash and slice the zucchinis lengthwise into 1/4 inch thick slices to make them flexible enough for rolling.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
