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