Description
Delight in this easy and flavorful Ricotta Stuffed Zucchini Involtini recipe, featuring tender zucchini slices filled with a creamy ricotta and Parmesan mixture, baked in a rich tomato sauce, and topped with melted mozzarella cheese. Perfect as a light main course or an elegant appetizer, these involtini combine fresh basil and garlic for a delightful Italian-inspired dish.
Ingredients
Zucchini
- 4 zucchinis
- 1 tbsp olive oil
- Pinch of salt & pepper
Stuffing
- 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
Assembly & Topping
- 1 jar of your favourite tomato sauce (about 2 cups)
- 1 cup shredded mozzarella cheese
- Fresh basil leaves for garnish
Instructions
- Prep the zucchini: Slice the zucchinis lengthwise into approximately 1/4 inch thick strips. Toss the zucchini slices gently with olive oil, salt, and pepper to season evenly.
- Bake zucchini slices: Arrange the zucchini slices on a baking sheet and bake in a preheated oven at 400°F (200°C) for 10 minutes to soften slightly and remove excess moisture.
- Make the filling: In a mixing bowl, combine ricotta cheese, grated Parmesan, chopped basil, minced garlic, salt, pepper, and the egg. Mix well until all ingredients are thoroughly blended.
- Assemble the rolls: Spoon a generous amount of the ricotta filling onto each baked zucchini slice, then carefully roll each slice up to encase the filling.
- Prepare for baking: Spread a layer of tomato sauce evenly on the bottom of an oven-safe baking dish. Arrange the zucchini rolls seam-side down in the sauce. Spoon additional tomato sauce over the rolls, then sprinkle shredded mozzarella cheese on top.
- Bake the involtini: Place the baking dish in the oven and bake at 400°F (200°C) for 8 to 10 minutes, or until the cheese is melted and bubbly and the filling is heated through.
- Garnish and serve: Remove from oven and garnish with fresh basil leaves before serving. Enjoy warm.
Notes
- Zucchini slices can be baked ahead of time and refrigerated for up to 24 hours before assembling.
- For a firmer filling, you can substitute part of the ricotta with cottage cheese.
- Use a good quality tomato sauce or homemade marinara for best flavor.
- To make the dish gluten free, ensure the tomato sauce does not contain gluten-based additives.
- Leftover involtini can be stored in the refrigerator for up to 2 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
