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.
Ingredients
Scale
Zucchini and Toppings
- 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
Ricotta 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
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
Nutrition
- Serving Size: 1 serving (approx. 4 zucchini rolls)
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 90 mg
Keywords: Zucchini Involtini, Ricotta Stuffed Zucchini, Italian Vegetarian Recipe, Baked Zucchini Rolls, Healthy Italian Appetizer
