Ricotta Stuffed Zucchini Involtini Recipe

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 so easily. These zucchini rolls filled with creamy ricotta are light, fresh, and full of flavor. Whenever I’m looking for a delicious way to impress guests or just want a comforting dinner that’s not too heavy, this recipe always hits the spot.

What makes this Ricotta Stuffed Zucchini Involtini Recipe truly special is how versatile it is—you can easily tailor the filling to your liking, and it’s healthy without skimping on satisfaction. Plus, it’s a great way to use up those beautiful summer zucchinis. Once you try it, I’m sure you’ll find plenty of reasons to make it again and again.

Ingredients You’ll Need

Each ingredient in this Ricotta Stuffed Zucchini Involtini Recipe works wonderfully together to create a perfect balance of creamy, savory, and fresh. I always recommend using the freshest zucchini and quality ricotta for the best results. Here’s the lowdown on what you’ll need and why they matter.

• Zucchinis: Choose medium-sized zucchinis that are firm and not too seedy—this helps with rolling them easily without breaking.
• Olive oil: Adds a bit of richness and helps the zucchini slices get tender when cooked.
• Ricotta cheese: The star of the filling; creamy and mild, it pairs perfectly with parmesan and basil.
• Parmesan cheese: Brings a wonderful sharpness and saltiness to the ricotta mix—don’t skip it!
• Fresh basil leaves: Brightens the filling with herbal aroma and flavor, giving it a fresh kick.
• Garlic clove: Just a touch to deepen the flavor without overpowering the cheese.
• Egg: Helps bind the filling so it holds together when baked.
• Tomato sauce: Use your favorite jarred or homemade sauce to nestle the involtinis in a rich, flavorful bath.
• Mozzarella cheese: Melts gorgeously on top, giving that irresistible golden, bubbly finish.
• Salt and pepper: Essential for seasoning right from the filling to the zucchini slices themselves.

Variations

I love how this Ricotta Stuffed Zucchini Involtini Recipe invites you to play around with the filling and sauces. Feel free to customize it based on what you have or your dietary preferences—it’s really forgiving and flexible.

• Variation: Swap the ricotta for cottage cheese or vegan cheese if you want a lighter or dairy-free option—I’ve done it before, and it still tastes great!
• Variation: Add cooked spinach or finely chopped sun-dried tomatoes into the filling for an extra layer of flavor.
• Variation: Use a spicy tomato sauce if you like a bit of heat, or even a creamy pesto sauce for a delightful twist.
• Variation: For a gluten-free meal, just double-check your tomato sauce and cheese ingredients but the dish itself is naturally gluten-free.

How to Make Ricotta Stuffed Zucchini Involtini Recipe

Step 1: Prepare the Zucchini Slices

Start by slicing your zucchinis lengthwise into thin strips, about 1/8-inch thick. I find a mandoline slicer makes this a breeze and gets all the slices uniform, which helps them roll nicely. Lightly brush each strip with olive oil and sprinkle with a pinch of salt and pepper. Then, either grill them quickly or roast in the oven just until they’re pliable—not fully cooked—so they won’t crack when you roll them up.

Step 2: Mix the Ricotta Filling

While the zucchini cools a little, mix up your filling. Combine ricotta, grated parmesan, chopped basil, minced garlic, the egg, and seasoning in a bowl. Make sure to taste and adjust the salt and pepper—you want the filling flavorful because it’s the star inside those delicate zucchini wraps.

Step 3: Assemble the Involtini

Now for the fun part—spreading a spoonful of the ricotta mixture onto each zucchini strip and carefully rolling it up. Try not to overfill or the rolls won’t hold their shape well. Place each roll seam-side down in a baking dish where they’ll snugly fit together.

Step 4: Bake with Sauce and Cheese

Pour the tomato sauce over the rolls evenly, making sure they’re all covered to keep them moist during baking. Sprinkle shredded mozzarella on top. Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes until the cheese is bubbly and golden. The aroma at this stage is absolutely irresistible!

How to Serve Ricotta Stuffed Zucchini Involtini Recipe

Garnishes

I always finish off my Ricotta Stuffed Zucchini Involtini with a sprinkle of fresh basil leaves and sometimes a little extra shaved parmesan for that fresh, cheesy pop. A drizzle of good olive oil or a few red pepper flakes also works wonders if you like a bit of heat and brightness.

Side Dishes

Pairing these involtinis with a simple green salad or crusty garlic bread turns dinner into a wholesome, satisfying meal. I also like a light couscous or quinoa salad on the side to keep everything balanced but hearty enough to share with friends or family.

Creative Ways to Present

For special occasions, I’ve arranged the zucchini rolls in a spiral or flower pattern on the baking dish before covering them with sauce and cheese—it makes a stunning presentation that always impresses guests. You can even bake them in individual ramekins for a charming personal touch.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Ricotta Stuffed Zucchini Involtini Recipe store beautifully in an airtight container in the fridge for up to 3 days. I usually cover the dish tightly with foil or plastic wrap right after baking. When I reheat, the flavors are just as vibrant, and the texture remains lush.

Freezing

If you want to freeze the involtini, assemble and freeze before baking. Wrap the dish tightly with plastic wrap and then foil to prevent freezer burn. When you’re ready to cook, bake it a bit longer straight from frozen. This way, you can enjoy homemade comfort food even on busy days!

Reheating

To reheat, pop the involtini in the oven at 350°F (175°C) for about 15 minutes until warmed through and bubbly again. I avoid microwaving since it tends to make the zucchini a bit soggy, but if you’re short on time, use the microwave in short bursts and finish with a quick oven broil to refresh the cheese’s melt.

FAQs

Final Thoughts

This Ricotta Stuffed Zucchini Involtini Recipe holds a special place in my kitchen because it effortlessly combines simple ingredients into something that feels indulgent but remains wholesome. I love recommending it to friends who want to impress without stress. Give it a try—you’ll quickly find it’s your new go-to for a comforting, fresh, and utterly delicious meal that everyone will rave about.

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