Name: Ricotta Stuffed Zucchini Involtini Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 4 zucchinis; 1 tbsp olive oil; Pinch of salt & pepper; 1 jar of your favourite tomato sauce (approximately 24 oz); 1 cup shredded mozzarella cheese; Fresh basil to garnish; 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

Jump to Recipe

If you’re looking for a delightful way to elevate simple zucchini into a mouthwatering dish, the Ricotta Stuffed Zucchini Involtini is absolutely the answer. This recipe transforms fresh zucchini slices into elegant rolls filled with creamy ricotta and savory herbs, all baked in a luscious tomato sauce and topped with melted mozzarella. It’s a celebration of fresh, vibrant flavors and comforting textures that feels fancy but is surprisingly easy to prepare. Dive into this Italian-inspired treat that’s sure to become one of your favorite go-to dishes for any occasion.

Ricotta Stuffed Zucchini Involtini Recipe - Recipe Image

Ingredients You’ll Need

The magic behind Ricotta Stuffed Zucchini Involtini lies in its straightforward ingredients, each playing a vital role in delivering that perfect balance of creaminess, tang, and freshness. These essentials work together to create layers of flavor and texture you’ll crave again and again.

4 zucchinis: Thinly sliced, they are the tender, fresh wraps that hold the delicious filling inside.
1 tbsp olive oil: Adds a lovely richness and helps the zucchini soften during baking.
Pinch of salt & pepper: Simple seasoning that enhances the natural flavors without overpowering.
1 cup ricotta cheese: The creamy, mild base of the stuffing that keeps each bite luscious.
1/4 cup grated parmesan cheese: Brings a sharp, nutty depth to the filling.
1/4 cup chopped basil leaves: Fresh and aromatic, injecting that quintessential Italian flair.
1 garlic clove, minced: Adds a subtle garlic kick that wakes up the palate.
Salt & pepper to taste: To perfectly balance the filling seasoning.
1 egg: Binds the filling ingredients together for easy rolling.
1 jar of your favourite tomato sauce: A rich, tangy base and topping that keeps everything moist and flavorful.
1 cup shredded mozzarella cheese: Melts to a gooey, irresistible finish on top of the zucchini rolls.
Fresh basil to garnish: Adds a pop of color and fresh herbal brightness when serving.

How to Make Ricotta Stuffed Zucchini Involtini

Step 1: Prep the Zucchini

Start by slicing the zucchinis lengthwise into thin 1/4 inch strips—this thickness is just right for rolling without breaking. Toss them with olive oil, and a pinch of salt and pepper to season lightly. Spread the slices on a baking sheet and pop them into a 400 degrees F oven for about 10 minutes. This softens the zucchini so it’s bendable and brings out its natural sweetness.

Step 2: Make the Filling

While the zucchini is baking, mix the ricotta, grated parmesan, chopped basil, minced garlic, salt, pepper, and the egg in a bowl until everything is nicely combined. The egg works wonders as a binder here, while the parmesan and basil add amazing layers of flavor. This is the creamy heart of your Ricotta Stuffed Zucchini Involtini.

Step 3: Assemble the Rolls

Once your zucchini slices are tender and cooled just enough to handle, spoon a generous amount of filling onto one end of each slice. Carefully roll the slice around the ricotta mixture, creating neat little bundles. In your baking dish, spread a thin layer of tomato sauce first—this prevents sticking and keeps the rolls moist. Arrange the rolls seam-side down in the dish, spoon a bit more sauce on top, and scatter shredded mozzarella over everything for that irresistible cheesy crust.

Step 4: Bake to Perfection

Bake your assembled Ricotta Stuffed Zucchini Involtini at 400 degrees F for about 8 to 10 minutes. The cheese will melt perfectly and bubble, while the flavors meld beautifully. Finish with a fresh basil garnish right before serving to brighten the whole dish.

How to Serve Ricotta Stuffed Zucchini Involtini

Garnishes

A sprinkle of freshly chopped basil or a handful of grated parmesan right before serving elevates the presentation and adds another burst of fresh, herbaceous flavor. A light drizzle of good quality extra virgin olive oil can also add a lovely silky finish.

Side Dishes

Pair these involtini with a crisp green salad or garlic-rubbed toasted bread to soak up the delicious tomato sauce. For a heartier meal, serve alongside a simple pasta tossed in olive oil and herbs or a roasted vegetable medley. They’re versatile enough to be the star of a light lunch or a comforting dinner.

Creative Ways to Present

For a fun twist, arrange the zucchini rolls in a single layer on a large platter and drizzle with a balsamic glaze for a striking look and tangy contrast. Alternatively, serve each roll in individual ramekins baked with extra cheese on top, perfect for a personalized touch at dinner parties.

Make Ahead and Storage

Storing Leftovers

Leftover Ricotta Stuffed Zucchini Involtini keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors continue to marry, making the next day even better, though the zucchini may soften further.

Freezing

If you want to prepare these in advance, freeze the assembled rolls (before baking) on a tray, then transfer to a freezer-safe container. They’ll keep up to 2 months. When ready, bake them straight from frozen, adding extra time to the cooking process.

Reheating

Reheat your involtini gently in the oven at 350 degrees F for 10–15 minutes, or until warmed through. Avoid microwaving if possible, so the zucchini doesn’t become soggy and the cheese remains melty and delicious.

FAQs

Can I use other cheeses instead of ricotta?

Absolutely! While ricotta offers a light and creamy texture, substituting with cottage cheese or mascarpone can give you a slightly different but equally tasty result. Just make sure the cheese is fresh and mild.

Can I prepare this dish vegan or dairy-free?

With some tweaks, yes! Use a plant-based ricotta alternative, skip the egg or replace it with a flaxseed egg, and choose dairy-free cheeses. The zucchini and tomato sauce provide great flavor, so it still tastes fantastic.

What size zucchinis work best?

Medium-sized zucchinis are ideal because their slices are manageable for rolling and hold the filling well without breaking. Very large zucchinis tend to have more water, which can make the rolls less sturdy.

Is it necessary to bake the zucchini before rolling?

Baking the zucchini strips first is crucial. It softens them and prevents the rolls from cracking or being too crunchy after cooking with the filling and sauce.

Can I add meat or other fillings to the Ricotta Stuffed Zucchini Involtini?

You can absolutely customize! Adding cooked ground meat, sautéed mushrooms, or spinach to the ricotta filling adds extra heartiness and flavor, creating a more substantial meal.

Final Thoughts

There’s something genuinely special about Ricotta Stuffed Zucchini Involtini that makes every bite a joyous little celebration of simple ingredients done right. Whether you’re serving it for a family dinner or impressing guests, this recipe strikes the perfect balance of ease and elegance. I can’t wait for you to try it—you might just find that it becomes one of your favorite dishes to prepare and share with loved ones over and over again!

Ricotta Stuffed Zucchini Involtini Recipe

★★★★★

5 from 21 reviews

Author: Simon
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Ricotta Stuffed Zucchini Involtini is a delicious and healthy Italian-inspired dish featuring thinly sliced zucchini rolled around a creamy ricotta and parmesan filling, baked in savory tomato sauce and topped with melted mozzarella cheese. This light yet satisfying recipe is perfect as an appetizer or a main course for vegetarian meals.

Instructions

Prep the zucchini: Slice the zucchinis lengthwise into thin pieces about 1/4 inch thick. Toss the slices with olive oil, season with a pinch of salt and pepper, then arrange them in a single layer on a baking sheet. Bake in a preheated oven at 400°F (204°C) for 10 minutes until just tender but still pliable.
Make the filling: In a mixing bowl, combine ricotta cheese, grated parmesan, chopped basil, minced garlic, salt, pepper, and the egg. Stir thoroughly until the mixture is smooth and well combined.
Assemble the rolls: Spread a spoonful of the ricotta filling onto each zucchini slice and gently roll them up. Pour a layer of the tomato sauce to cover the bottom of an oven-safe baking dish. Place the zucchini rolls seam side down into the dish. Spoon a little more tomato sauce over the rolls and sprinkle with shredded mozzarella.
Bake the involtini: Bake the assembled rolls in the oven at 400°F (204°C) for 8-10 minutes, or until the cheese has melted and the dish is heated through.
Garnish and serve: Remove from the oven and sprinkle with fresh basil leaves. Serve warm as an appetizer or main dish.

Notes

You can substitute the ricotta with cottage cheese for a lighter option.
If you prefer a spicier version, add crushed red pepper flakes to the filling or tomato sauce.
Use freshly grated parmesan for the best flavor.
The zucchini slices should be thin but not too fragile to roll easily.
This dish can be made ahead and refrigerated before baking; add extra baking time if cooking from chilled.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer, Main Course
Method: Baking
Cuisine: Italian