Ricotta Stuffed Zucchini Involtini Recipe

Oh, I can’t wait to share this Ricotta Stuffed Zucchini Involtini Recipe with you! It’s one of those dishes that feels fancy but comes together quite easily—perfect for a weeknight dinner or when you want to impress guests without breaking a sweat. The tender zucchini rolls filled with creamy ricotta and fresh basil, baked in a rich tomato sauce, hit all the right notes between comforting and fresh.

I remember the first time I made this recipe—my kitchen smelled like an Italian trattoria, and each bite was pure heaven. Plus, it’s such a great way to sneak more veggies into your meal without sacrificing flavor. Whether you’re a veggie lover or just looking for an elegant twist on ricotta cheese, this Ricotta Stuffed Zucchini Involtini Recipe definitely deserves a spot in your repertoire.

Ingredients You’ll Need

Each ingredient here works harmoniously to bring out bright, creamy, and savory flavors. When shopping, look for fresh zucchinis that are firm and young so they roll easily without tearing and a good quality ricotta for that creamy filling.

• Zucchinis: Aim for medium-sized ones — they’re easier to slice thinly and roll smoothly.
• Olive oil: Use extra virgin for the best flavor and healthy fats.
• Ricotta cheese: Fresh is best—look for full-fat ricotta for a creamier texture.
• Grated Parmesan cheese: Adds that nutty, umami depth to the filling.
• Fresh basil leaves: Make sure they’re vibrant and fragrant to brighten the filling.
• Garlic clove: Minced finely to infuse the cheese mix with subtle pungency.
• Egg: Helps bind the filling so it stays put in the rolls.
• Tomato sauce: Choose your favorite jarred sauce or homemade if you have the time.
• Shredded mozzarella cheese: For that gooey, melty finish on top.
• Salt & pepper: To season everything perfectly.
• Fresh basil (for garnish): Because a pop of green never hurts and adds fresh aroma.

Variations

I love playing around with this Ricotta Stuffed Zucchini Involtini Recipe to match what’s in my fridge or mood. You’ll find it super easy to tweak it based on dietary needs or whatever veggies you want to highlight.

• Spinach addition: Sometimes, I stir in cooked and drained spinach into the ricotta filling for extra greens and a boost of color.
• Vegan twist: Swap ricotta with a tofu-based or cashew cheese and use a vegan mozzarella; works surprisingly well!
• Herbs variation: Try thyme or oregano instead of basil for a different herb profile.
• Spicy kick: Add a pinch of red pepper flakes to the filling or sprinkle on top for those who like heat.

How to Make Ricotta Stuffed Zucchini Involtini Recipe

Step 1: Prep and Slice Your Zucchini

Start by washing your zucchinis and trimming the ends. Then, use a mandoline or a sharp knife to slice them lengthwise into thin strips—aim for about 1/8 inch thick. Be gentle so the slices don’t snap or crumble. I usually lay them out on a baking sheet, drizzle lightly with olive oil, and sprinkle with salt and pepper before roasting for about 5 minutes at 400°F. This softens them just enough to roll easily.

Step 2: Mix the Ricotta Filling

While the zucchini is roasting, grab a bowl and combine ricotta, grated Parmesan, chopped basil, minced garlic, egg, and a pinch of salt and pepper. Mix everything gently but thoroughly. I always taste the filling here to check seasoning—it should be creamy, herby, and just a touch savory. If it feels too wet, you can add a bit more Parmesan to thicken it up.

Step 3: Assemble the Involtini

Lay each roasted zucchini slice flat and spoon a dollop of ricotta mixture near one end. Then carefully roll it up like a little pillow, keeping the filling sealed inside. Place each roll seam side down in a baking dish spooned with a thin layer of your favorite tomato sauce to prevent sticking. I find that using a small spoon to tuck in the filling helps avoid overstuffing and tearing.

Step 4: Bake Until Bubbly and Golden

Pour the remaining tomato sauce over the zucchini rolls, sprinkle with shredded mozzarella, and pop them in the oven at 375°F for about 20-25 minutes. Keep an eye out—the cheese should melt beautifully and start to brown a bit. That’s when you know you’ve nailed it. Let it cool for a few minutes before serving so the flavors meld together perfectly.

How to Serve Ricotta Stuffed Zucchini Involtini Recipe

Garnishes

I like to finish mine with a sprinkle of fresh basil leaves and a drizzle of good olive oil for shine and extra flavor. Sometimes, I’ll add a pinch of crushed red pepper flakes for a subtle heat if I’m feeling adventurous.

Side Dishes

This ricotta stuffed zucchini involtini goes wonderfully with a crisp green salad dressed in lemon vinaigrette or a light, garlicky quinoa salad. If you want some carbs, a crusty bread or creamy polenta makes an excellent match too.

Creative Ways to Present

If you’re hosting a dinner, try plating the involtini stacked in a little pyramid or arrange them neatly in a circle for a stunning centerpiece. A scattering of edible flowers or microgreens takes it a step further for that “wow” factor.

Make Ahead and Storage

Storing Leftovers

After enjoying the first round, you can store any leftover involtini in an airtight container in the fridge for up to 3 days. I usually add a little extra tomato sauce before refrigerating to keep the zucchini moist and flavorful.

Freezing

I’ve frozen these successfully by placing the assembled, unbaked zucchini rolls in a single layer on a baking sheet. After freezing solid, I transfer them to a freezer-safe container. When ready to cook, bake them straight from frozen, adding a few extra minutes to the baking time.

Reheating

To reheat, cover with foil and warm in the oven at 350°F until heated through (about 15 minutes). This method keeps the zucchini tender and the cheese melty without drying out. Microwaving works in a pinch, but I prefer the oven for best texture.

FAQs

Final Thoughts

This Ricotta Stuffed Zucchini Involtini Recipe is one of those dishes that makes you feel like you’ve put in a lot of effort, even though it’s quite straightforward. I love how it combines fresh, simple ingredients into something that truly comforts and delights. Give it a try—you might end up making it your go-to veggie meal, just like I did on many cozy nights. And trust me, your kitchen will smell amazing while you’re at it!

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