I love this recipe because it is simple yet elegant, making it perfect for both quick dinners and special meals. The ricotta filling is creamy and flavorful, while the zucchini keeps everything light and fresh. I also enjoy how the melted mozzarella and tomato sauce bring everything together into a cozy, comforting dish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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
Directions
I start by slicing the zucchini lengthwise into thin strips, about 1/4 inch thick. Then I toss them with olive oil, salt, and pepper, and bake them at 400°F (200°C) for about 10 minutes until slightly softened.
While the zucchini bakes, I prepare the filling by mixing ricotta cheese, parmesan, chopped basil, garlic, salt, pepper, and the egg in a bowl until smooth and well combined.
Next, I take each zucchini slice and spread a portion of the filling on top, then roll it up carefully.
I spread a layer of tomato sauce on the bottom of an oven-safe dish, then place the zucchini rolls inside. I add a little more sauce over the top and finish with shredded mozzarella.
I bake everything at 400°F (200°C) for 8 to 10 minutes until the cheese is melted and everything is heated through.
Finally, I garnish with fresh basil and serve warm.
Servings and timing
I get 2 servings from this recipe.
I usually need about 35 minutes total, including prep and baking time.
Variations
I sometimes add spinach to the ricotta filling for extra greens. When I want more protein, I mix in cooked ground chicken or turkey.
I also like experimenting with different cheeses, such as adding a bit of goat cheese for tanginess. For a low-carb twist, I keep the recipe as is, but I can also serve it alongside a simple salad instead of pasta.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors continue to develop, which I really enjoy.
When reheating, I warm it in the oven or microwave until heated through. I sometimes add a bit of extra sauce to keep everything moist.
FAQs
Can I make this dish ahead of time?
I can assemble the zucchini rolls ahead of time and store them in the refrigerator, then bake them when ready to serve.
Do I need to peel the zucchini?
I don’t peel the zucchini because the skin helps hold the rolls together and adds texture.
Can I use cottage cheese instead of ricotta?
I can substitute cottage cheese, but I prefer ricotta for its smoother texture.
How do I keep the rolls from falling apart?
I make sure the zucchini slices are soft enough after baking so they roll easily without breaking.
What can I serve with this dish?
I like serving it with a fresh salad, garlic bread, or even a small portion of pasta.
Conclusion
I enjoy making this Ricotta Stuffed Zucchini Involtini because it is fresh, comforting, and easy to prepare. The creamy filling, tender zucchini, and rich tomato sauce create a perfect balance of flavors. It is a dish I turn to when I want something light yet satisfying that still feels like a complete meal.
This ricotta stuffed zucchini involtini recipe features tender zucchini rolls filled with creamy ricotta, herbs, and baked in rich tomato sauce.
Author:Sarah
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:2 servings
Category:Dinner
Method:Baking
Cuisine:Italian-Inspired
Diet:Vegetarian
Ingredients
4 zucchinis
1 tbsp olive oil
Pinch of salt & pepper
For the 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
For assembly:
1 jar tomato sauce
1 cup shredded mozzarella cheese
Fresh basil, for garnish
Instructions
Prep the Zucchini:
Slice zucchinis lengthwise into 1/4-inch thick strips. Toss with olive oil, salt, and pepper. Arrange on a baking sheet and bake at 400°F (200°C) for 10 minutes until slightly softened.
Make the Filling:
In a bowl, mix ricotta, parmesan, chopped basil, minced garlic, salt, pepper, and egg until smooth and well combined.
Assemble the Involtini:
Spread a thin layer of tomato sauce on the bottom of an oven-safe dish. Place a spoonful of ricotta mixture onto each zucchini slice and roll up tightly. Arrange seam-side down in the dish.
Add Sauce & Cheese:
Spoon additional tomato sauce over the rolls and sprinkle with shredded mozzarella cheese.
Bake:
Bake at 400°F (200°C) for 8–10 minutes, or until heated through and cheese is melted and bubbly.
Serve:
Garnish with fresh basil and serve warm.
Notes
Use a mandoline slicer for even zucchini slices.
Pat zucchini dry before baking to avoid excess moisture.
Swap ricotta with cottage cheese for a lighter option.
Add spinach to the filling for extra nutrition.
