Name: Ricotta Stuffed Zucchini Involtini Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
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 fresh basil leaves; 1 garlic clove, minced; Salt & pepper to taste; 1 egg; 1 jar (about 24 oz) of your favourite tomato sauce; 1 cup shredded mozzarella cheese; Fresh basil for garnish

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When summer zucchinis are in full swing, I always get excited to make this Ricotta Stuffed Zucchini Involtini Recipe. It’s one of those dishes that feels fancy enough to impress guests but is surprisingly simple to pull together on a weeknight. The tender zucchini ribbons wrapped around a creamy, flavorful ricotta filling, baked with melting mozzarella and your favorite tomato sauce—what’s not to love?

What really makes this recipe special is how versatile and wholesome it is. Whether you’re looking to sneak more veggies into your meals or just want an easy, comforting Italian-inspired dinner, these involtini hit the spot every time. Plus, they’re a great way to use up zucchinis in season while keeping things light and fresh.

Ingredients You’ll Need

Each ingredient plays its part to make this Ricotta Stuffed Zucchini Involtini Recipe sing. Fresh zucchinis thinly sliced create the perfect wrap, while the ricotta filling is creamy with herbs and garlic to punch up the flavor. Opting for a quality tomato sauce really elevates the dish, so keep an eye out for your favorite brand or a homemade jar if you have it.

Zucchinis: Look for firm, medium-sized zucchinis for easier slicing and rolling without breaking.
Olive oil: A good quality extra virgin olive oil adds depth to your sauté and keeps the zucchini tender.
Salt & pepper: Simple seasoning highlights the natural flavor of the zucchini and ricotta filling.
Ricotta cheese: Choose fresh ricotta with a creamy texture—avoid dry or grainy varieties.
Grated parmesan cheese: Adds sharpness and a salty depth to the filling.
Chopped basil leaves: Fresh basil is a must for that bright, herbal note.
Garlic clove: Minced finely to gently infuse the filling with savory goodness.
Egg: Binds the filling so it stays put inside the zucchini rolls when baking.
Tomato sauce: Grab a jar of your favorite sauce—something with herbs or a simple marinara works beautifully.
Shredded mozzarella cheese: For that melty, golden topping everyone adores.
Fresh basil to garnish: Adds a pop of color and freshness just before serving.

Variations

I love to switch things up with this Ricotta Stuffed Zucchini Involtini Recipe depending on what’s in season or my mood. Don’t be afraid to experiment and make it your own!

Vegetarian twist: Add sautéed mushrooms or spinach to the ricotta filling for extra veggies and flavor. I did this last year and it turned out so rich and earthy, the family loved it.
Spicy version: Toss in a pinch of red pepper flakes to the filling or sprinkle on top before baking for a gentle heat kick.
Low-carb option: Skip the tomato sauce and serve the involtini with a pesto drizzle instead for a fresh alternative.
Gluten-free: This recipe is naturally gluten-free, but always double-check your tomato sauce and cheese labels if you’re cooking for celiac friends.

How to Make Ricotta Stuffed Zucchini Involtini Recipe

Step 1: Prepare and Slice the Zucchini Thinly

Start by washing your zucchinis well. Then, using a mandoline or a sharp knife, slice them lengthwise into thin ribbons—aim for about 1/8 inch thick so they’re bendable without snapping. I like to keep all the strips uniform in thickness to ensure even cooking. Lightly brush both sides with olive oil and sprinkle with a pinch of salt and pepper, then set them aside while you prepare the filling.

Step 2: Make the Creamy Ricotta Filling

In a bowl, combine the ricotta cheese, grated parmesan, chopped basil, minced garlic, egg, and a generous pinch of salt and pepper. Mix everything until smooth and well incorporated. The egg helps the filling set beautifully in the oven, so don’t skip it. Take a quick taste and adjust the seasoning if needed—this filling should be well-seasoned since it’s the star of the show inside each zucchini roll.

Step 3: Assemble the Involtini Rolls

Lay a zucchini strip flat on your board and spoon about a tablespoon of the ricotta filling near one end. Carefully roll it up, tucking in the sides slightly if you can. Place the roll seam-side down in a baking dish, repeating until all your strips and filling are used up. This is the part where patience pays off — neatly rolled involtini look so much prettier once baked!

Step 4: Bake with Tomato Sauce and Mozzarella

Pour your tomato sauce evenly over the zucchini rolls, then sprinkle the shredded mozzarella cheese on top. Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes until the cheese is golden and bubbly and the zucchini is tender. I like to cover the dish with foil for the first 15 minutes to keep the involtini moist, then uncover it to brown the cheese in the last 10 minutes.

How to Serve Ricotta Stuffed Zucchini Involtini Recipe

The dish shows a black cast iron pan filled with several pieces of rolled zucchini filled with white cheese, placed on a layer of bright red tomato sauce. Each roll is topped with melted white cheese that looks soft and slightly browned. There are fresh green basil leaves scattered on top, giving a fresh pop of color. The pan sits on a light beige cloth, all set on a white marbled surface. A silver spoon is partially inside the pan on the left side. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish these off with freshly torn basil leaves scattered on top. The fresh herb flavor really brightens up the dish and adds a lovely aroma. Sometimes I add a little drizzle of high-quality olive oil or a sprinkle of crushed red pepper flakes if I want to amp up the flavor even more.

Side Dishes

These involtini make a perfect main attraction, but I like pairing them with a crisp green salad or some roasted garlic bread to soak up all the delicious tomato sauce. A light arugula salad with lemon vinaigrette is a favorite for balancing the richness of the stuffed zucchini.

Creative Ways to Present

For dinner parties, I sometimes serve the Ricotta Stuffed Zucchini Involtini Recipe in individual ramekins or small gratin dishes for a charming presentation. Another fun idea is to layer the involtini vertically in your baking dish to create a colorful mosaic effect that guests always comment on. It’s these little touches that turn a simple recipe into a memorable meal.

Make Ahead and Storage

Storing Leftovers

Leftover involtini store beautifully in an airtight container in the fridge for up to 3 days. I find the flavors even meld together more overnight! When you’re ready to enjoy again, simply reheat gently to avoid drying out the zucchini.

Freezing

I’ve frozen these involtini a couple of times with great success. Just freeze them before baking, tightly wrapped or in a freezer-safe dish. When you want to cook, thaw overnight in the fridge and then bake as usual. It’s a handy trick for meal prepping or saving time on busy nights.

Reheating

To reheat, I usually pop the leftovers in a 350°F oven for 15-20 minutes covered with foil to keep moisture in. You can also microwave them, but the oven gives a nicer texture and keeps the cheese melty and fresh-tasting.

FAQs

Can I use other types of cheese for the ricotta filling?

Absolutely! While ricotta is traditional and provides a creamy base, you can mix in cottage cheese or goat cheese for a tangier flavor. Just adjust the seasoning accordingly and make sure to maintain the right moisture so the filling isn’t too wet or dry.
How thin should I slice the zucchini for the involtini?

Slicing the zucchini ribbons about 1/8 inch thick works best. Thin enough to roll without cracking but not so thin that they get mushy when baked. A mandoline slicer makes this super easy and consistent.
Can I prepare Ricotta Stuffed Zucchini Involtini Recipe ahead of time?

Yes! You can assemble the rolls and keep them covered in the fridge for up to a day before baking. This makes dinner prep smoother, especially if you’re entertaining or need a quicker dinner option.
What should I serve with these involtini?

They pair wonderfully with a fresh green salad, crusty bread, or even some light pasta. I personally love a simple arugula salad dressed with lemon juice and olive oil to cut through the richness.
Is this Ricotta Stuffed Zucchini Involtini Recipe suitable for gluten-free diets?

Yes! The recipe is naturally gluten-free as long as your tomato sauce and cheese are free from gluten-containing additives. Always check labels to be safe if cooking for someone with gluten intolerance.

Final Thoughts

This Ricotta Stuffed Zucchini Involtini Recipe has become one of my go-to dishes when I want something that feels indulgent but is actually packed with veggies and wholesome ingredients. I hope you’ll enjoy the process as much as I do—rolling those zucchini ribbons, mixing up the creamy filling, and watching it bubble up in the oven is such a satisfying experience. Give it a try, impress yourself with how simple and delicious homemade Italian cooking can be, and don’t forget to share this warm recipe with someone special.