Ricotta Stuffed Zucchini Involtini Recipe
Delight in these Ricotta Stuffed Zucchini Involtini, tender zucchini slices rolled around a creamy ricotta and parmesan filling, baked in a rich tomato sauce and topped with melted mozzarella cheese. This Italian-inspired baked dish is perfect as a light main or a comforting side, bursting with fresh basil and garlic flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Zucchinis
- 4 zucchinis
- 1 tbsp olive oil
- Pinch of salt & pepper
Ricotta Filling
- 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
Other Ingredients
- 1 jar (about 24 oz) of your favourite tomato sauce
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish
Instructions
- Prepare the Zucchinis: Slice each zucchini lengthwise into thin strips, about 1/8 to 1/4 inch thick. Lightly brush the slices with olive oil and season with a pinch of salt and pepper to enhance flavor.
- Make the Ricotta Filling: In a mixing bowl, combine ricotta cheese, grated parmesan, chopped basil, minced garlic, salt, pepper, and the egg. Mix thoroughly until smooth and well incorporated. The egg helps bind the filling together.
- Assemble the Involtini: Spoon a generous amount of the ricotta filling onto one end of each zucchini slice. Carefully roll up the zucchini strip to encase the filling, forming neat rolls. Set aside.
- Prepare for Baking: Preheat your oven to 375°F (190°C). Spread a thin layer of tomato sauce on the bottom of a baking dish to prevent sticking and add flavor.
- Arrange and Bake: Place the zucchini rolls seam-side down in the baking dish. Pour the remaining tomato sauce evenly over the top, then sprinkle shredded mozzarella cheese generously over everything.
- Bake: Bake uncovered for about 25-30 minutes, or until the zucchini is tender and the cheese is bubbly and golden brown.
- Garnish and Serve: Once baked, remove from oven and garnish with fresh basil leaves. Serve warm as a delightful appetizer or main course.
Notes
- You can substitute parmesan with pecorino or asiago cheese for a different flavor profile.
- For a smoother filling, strain the ricotta cheese beforehand to remove excess moisture.
- Use fresh tomato sauce or homemade marinara for enhanced freshness.
- The egg in the filling can be omitted if preferred, but it helps keep the filling firm during baking.
- Leftover involtini can be refrigerated for up to 3 days and reheated in the oven to maintain texture.
Keywords: ricotta stuffed zucchini, zucchini involtini, baked zucchini rolls, ricotta recipes, Italian vegetarian dish