Description
Delightful Ricotta Stuffed Zucchini Involtini featuring tender zucchini slices rolled with a creamy ricotta and parmesan filling, baked in rich tomato sauce and topped with melted mozzarella cheese. This Italian-inspired dish is perfect as a comforting vegetarian main course or a hearty side, combining fresh basil and garlic for an aromatic finish.
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 basil leaves
- 1 garlic clove, minced
- Salt & pepper to taste
- 1 egg
Other Ingredients
- 1 jar of your favourite tomato sauce (about 24 oz)
- 1 cup shredded mozzarella cheese
- Fresh basil to garnish
Instructions
- Prepare the Zucchini: Wash and slice the zucchinis lengthwise into thin, even slices using a mandoline or a sharp knife. Lightly brush each slice with olive oil and season with salt and pepper. Set aside.
- Make the Ricotta Filling: In a mixing bowl, combine ricotta cheese, grated parmesan, chopped basil leaves, minced garlic, salt, pepper, and the egg. Mix well until smooth and fully incorporated. This mixture will be used to stuff the zucchini slices.
- Assemble the Involtini: Take one zucchini slice at a time and spoon a small amount of the ricotta filling onto one end. Gently roll the slice up to encase the filling, forming a neat roll. Repeat with all slices.
- 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. Arrange the zucchini rolls seam side down in the dish close together.
- Add Sauce and Cheese: Pour the remaining tomato sauce evenly over the zucchini rolls, ensuring each is well covered. Sprinkle shredded mozzarella cheese generously on top.
- Bake the Involtini: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the cheese is melted, golden, and bubbly, and the zucchini is tender.
- Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with fresh basil leaves before serving warm.
Notes
- For extra flavor, add a pinch of red pepper flakes to the ricotta filling.
- You can substitute fresh basil with dried basil if fresh isn’t available, use about 1 tablespoon dried.
- Make sure zucchini slices are evenly thin to allow for easy rolling and uniform cooking.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- To make it gluten-free, verify that the tomato sauce contains no gluten additives.
Keywords: ricotta stuffed zucchini, zucchini involtini, Italian stuffed zucchini, baked zucchini rolls, vegetarian Italian recipe