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Ricotta Stuffed Zucchini Involtini Recipe

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Delicious and healthy Ricotta Stuffed Zucchini Involtini featuring tender baked zucchini slices filled with a creamy ricotta and parmesan mixture, baked with tomato sauce and melted mozzarella cheese for a comforting Italian-inspired vegetarian dish.

Ingredients

Zucchini and Seasoning

  • 4 zucchinis
  • 1 tbsp olive oil
  • Pinch of salt & pepper

Cheese 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

Additional Ingredients

  • 1 jar of your favourite tomato sauce
  • 1 cup shredded mozzarella cheese
  • Fresh basil to garnish

Instructions

  1. Prep the zucchini: Slice the zucchinis lengthwise into 1/4 inch thick slices. Toss the slices with olive oil, a pinch of salt, and pepper to season evenly.
  2. Bake zucchini slices: Arrange the seasoned zucchini slices on a baking sheet and bake in a preheated oven at 400°F (205°C) for 10 minutes until slightly tender but still firm enough to roll.
  3. Make the filling: In a bowl, combine ricotta cheese, grated parmesan, chopped basil leaves, minced garlic, salt, pepper, and egg. Mix well until all ingredients are thoroughly incorporated.
  4. Assemble the rolls: Take each baked zucchini slice and spoon a portion of the ricotta mixture onto it, then carefully roll up the slice to encase the filling.
  5. Prepare baking dish: Spread a layer of your favourite tomato sauce on the bottom of an oven-safe pan or baking dish. Place the zucchini rolls seam-side down in the dish, then spoon additional tomato sauce over the top of the rolls.
  6. Add cheese topping: Sprinkle shredded mozzarella evenly over the assembled zucchini rolls to cover them.
  7. Bake the involtini: Bake in the oven at 400°F (205°C) for 8 to 10 minutes until the rolls are heated through and the mozzarella cheese is melted and bubbly.
  8. Garnish and serve: Remove from the oven, garnish with fresh basil leaves, and serve warm for a delicious and comforting vegetarian meal.

Notes

  • Ensure zucchini slices are thin but not too fragile to enable easy rolling without breaking.
  • You can substitute the tomato sauce with a homemade marinara or roasted tomato sauce for extra flavor.
  • For a lower-fat version, use part-skim ricotta and reduced-fat mozzarella.
  • The egg in the filling helps bind the mixture but can be omitted for an egg-free version.
  • Leftover involtini can be refrigerated for up to 2 days and reheated gently in the oven.

Find it online: http://bitezly.com/ricotta-stuffed-zucchini-involtini-recipe/