Description
Zucchini Involtini is a delicious Italian-inspired dish featuring tender grilled zucchini slices rolled around a creamy ricotta and parmesan filling, baked in a flavorful homemade marinara sauce. This light yet satisfying recipe makes for a perfect vegetarian main or appetizer, showcasing fresh ingredients and vibrant flavors.
Ingredients
For the Marinara Sauce
- 1 tbsp olive oil
- 1 clove garlic, crushed
- 14 oz crushed tomatoes (1 regular can)
For the Zucchini
- 18 oz zucchini (approx 2 medium-large)
- 1/2 tbsp olive oil (approx, to brush)
For the Filling
- 1 cup ricotta (whole milk recommended)
- 1/2 cup grated parmesan (approx 1 oz, lightly packed)
- 1/2 lemon zest (from 1/2 lemon)
- 1/2 tbsp lemon juice
- 2 tbsp chopped basil (finely chopped)
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Prepare the Marinara Sauce: Warm the olive oil in a small to medium skillet over medium heat. Add the crushed garlic and stir for about a minute until fragrant, making sure it does not burn. Then add the crushed tomatoes, stir to combine, and bring the sauce to a simmer. Let it cook for about 10 minutes to thicken slightly before removing from heat.
- Prepare the Zucchini Slices: Trim both ends of the zucchini and slice lengthwise into medium-thickness slices, about the thickness of a coin, discarding the edge pieces that are mostly skin. Brush both sides of the zucchini slices with olive oil.
- Grill the Zucchini: Grill the brushed zucchini slices on both sides until they are flexible and show light grill marks. They should be soft enough to roll but not so soft that they fall apart.
- Preheat the Oven: Set your oven to 425°F (220°C). Pour the prepared marinara sauce into the bottom of an 8×8 inch (20×20 cm) or similar-sized baking dish.
- Make the Filling: In a small bowl, combine the ricotta, grated parmesan, lemon zest, lemon juice, chopped basil, salt, and pepper. Mix thoroughly to create a smooth filling.
- Assemble the Involtini: Place about 2 teaspoons (or adjust slightly) of the filling at one end of each grilled zucchini slice. Carefully roll each slice around the filling, ensuring the seam is on the bottom to hold the roll intact and avoid squeezing out the filling.
- Bake the Involtini: Arrange the rolled zucchini pieces seam side down in the marinara sauce within the baking dish. Bake in the preheated oven for around 25 minutes, until the top is lightly dry and the sauce has reduced slightly. Remove from oven and serve warm.
Notes
- You can prepare the marinara sauce ahead of time and store it refrigerated for up to 2 days or frozen for longer.
- If you do not have a grill pan, you can use a regular skillet or broil the zucchini slices to get a similar effect.
- Use whole milk ricotta for creamier texture; part-skim ricotta works but will be less rich.
- Ensure zucchini slices are not too thin to prevent tearing during rolling.
- This dish is great served with a side salad or crusty bread to soak up extra marinara sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
