Ricotta Stuffed Zucchini Involtini Recipe

why make this recipe

Ricotta Stuffed Zucchini Involtini is a delicious way to enjoy a healthy meal. This dish combines fresh zucchini with creamy ricotta and savory herbs, making it a perfect choice for lunch or dinner. It’s not only tasty but also a great way to use fresh vegetables from the garden or farmers’ market. Plus, it is vegetarian-friendly and packed with flavor!

how to make Ricotta Stuffed Zucchini Involtini

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

Directions :

1. Start by slicing the zucchini lengthwise into pieces that are about 1/4 inch thick.
2. Toss the zucchini slices with olive oil, salt, and pepper.
3. Bake the zucchini in the oven at 400 degrees F for 10 minutes.
4. While the zucchini is baking, mix the ricotta, parmesan, chopped basil, minced garlic, salt, pepper, and egg together in a bowl until everything is combined.
5. Once the zucchini is ready, take each slice and fill it with some of the ricotta mixture. Roll each slice up tightly.
6. Take an oven-safe pan or baking dish and cover the bottom with tomato sauce. Place the zucchini rolls in the pan.
7. Add a little more sauce on top of the rolls, then sprinkle the shredded mozzarella cheese over everything.
8. Bake in the oven at 400 degrees F for another 8-10 minutes until warmed through and the cheese is melted.
9. Finally, garnish the dish with fresh basil before serving.

how to serve Ricotta Stuffed Zucchini Involtini

This dish is best served warm. You can enjoy it on its own or with a side salad. A sprinkle of extra parmesan or some crushed red pepper flakes can add more flavor. It makes for a lovely dinner option or an impressive dish for family gatherings.

how to store Ricotta Stuffed Zucchini Involtini

To store your leftover Zucchini Involtini, place it in an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to reheat it, pop it in the oven for a few minutes until it is warmed through.

tips to make Ricotta Stuffed Zucchini Involtini

• Ensure the zucchini slices are thin enough to roll easily but thick enough to hold the filling without tearing.
• Feel free to mix in other ingredients, like spinach or sun-dried tomatoes, into the ricotta filling for added flavor.
• If you like a bit of spice, consider adding some crushed red pepper flakes to the filling.

variation

You can easily modify this recipe by adding different cheeses or vegetables to the ricotta filling. Try using goat cheese instead of ricotta or adding some chopped bell peppers or mushrooms for extra texture.

FAQs

Can I use other vegetables instead of zucchini?
Yes! You can use eggplant or even thin slices of bell peppers as a substitute for zucchini.

Is this dish gluten-free?
Yes, Ricotta Stuffed Zucchini Involtini is gluten-free as long as your tomato sauce is also gluten-free.

Can I freeze the stuffed zucchini?
Yes, you can freeze the zucchini rolls before baking them. Just make sure to wrap them tightly in plastic wrap and place them in a freezer-safe bag. Thaw and bake when you are ready to eat!

Ricotta Stuffed Zucchini Involtini

A delicious vegetarian dish featuring fresh zucchini filled with creamy ricotta and savory herbs, perfect for lunch or dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course

Cuisine Italian, Vegetarian

Servings 4 servings

Calories 320 kcal

Ingredients

  

Zucchini Preparation

• 4 pieces zucchinis

Filling

• 1 tablespoon olive oil
• 1 cup ricotta cheese
• 1/4 cup grated parmesan cheese
• 1/4 cup chopped basil leaves
• 1 clove garlic, minced
• 1 piece egg

Assembly

• 1 jar of your favourite tomato sauce
• 1 cup shredded mozzarella cheese

Instructions

 

Preparation

• Slice the zucchini lengthwise into pieces about 1/4 inch thick.
• Toss the zucchini slices with olive oil, salt, and pepper.
• Bake the zucchini in the oven at 400°F (200°C) for 10 minutes.

Filling

• In a bowl, mix the ricotta, parmesan, chopped basil, minced garlic, salt, pepper, and egg until combined.

Assembly

• Once the zucchini is ready, fill each slice with some of the ricotta mixture and roll each slice up tightly.
• Cover the bottom of an oven-safe pan or baking dish with tomato sauce and place the zucchini rolls in the pan.
• Add more sauce on top and sprinkle shredded mozzarella cheese over everything.
• Bake in the oven at 400°F (200°C) for another 8-10 minutes until warmed through and the cheese is melted.
• Garnish with fresh basil before serving.

Notes

Best served warm. You can enjoy it on its own or with a side salad. A sprinkle of extra parmesan or some crushed red pepper flakes can add more flavor. Can be stored in an airtight container for up to 3 days.

Keyword Comfort Food, Healthy Dinner, Ricotta Stuffed Zucchini, Vegetarian Recipes, Zucchini Involtini