Ricotta Stuffed Zucchini Involtini
This ricotta stuffed zucchini involtini recipe features tender zucchini rolls filled with creamy ricotta, herbs, and baked in rich tomato sauce.
- 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.
Find it online: https://allrecipesmade.com/ricotta-stuffed-zucchini-involtini/
