Description
Delicious and comforting Ricotta Stuffed Zucchini Involtini featuring tender zucchini rolled around a creamy ricotta, parmesan, and basil filling, baked in savory tomato sauce, and topped with melted mozzarella cheese. Perfect as a light main dish or an impressive side.
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 (approx. 24 oz)
- 1 cup shredded mozzarella cheese
- Fresh basil to garnish
Instructions
- Prepare Zucchini Slices: Wash the zucchinis and slice them lengthwise into thin strips, about 1/8-inch thick, to create pliable ribbons.
- Sauté Zucchini: Heat 1 tbsp olive oil in a skillet over medium heat. Lay the zucchini slices in the pan in batches, sprinkling each with a pinch of salt and pepper. Cook for about 2-3 minutes per side until just tender but not mushy. Remove and let cool slightly.
- Make Ricotta Filling: In a mixing bowl, combine ricotta cheese, grated parmesan, chopped basil leaves, minced garlic, salt & pepper, and the egg. Mix thoroughly until smooth and well combined.
- Assemble Involtini: Place a spoonful of the ricotta filling at the end of each zucchini slice. Carefully roll the slice around the filling, creating a neat cylinder. Repeat for all slices.
- Prepare Baking Dish: Spread a thin layer of your favourite tomato sauce on the bottom of a baking dish.
- Arrange Rolls: Place each zucchini involtini seam side down in the baking dish, arranging them snugly in a single layer.
- Add Sauce and Cheese: Pour the remaining tomato sauce evenly over the rolls, then sprinkle the shredded mozzarella cheese on top.
- Bake the Involtini: Preheat the oven to 375°F (190°C). Bake the dish uncovered for 20-25 minutes until the cheese is melted, bubbly, and lightly golden on top.
- Garnish and Serve: Remove from the oven and sprinkle fresh basil leaves over the top. Allow to cool for a few minutes before serving warm.
Notes
- Choose zucchinis that are firm and medium-sized for easier slicing and rolling.
- For a richer flavor, substitute half the ricotta with cottage cheese if preferred.
- Use fresh basil in both the filling and as garnish to enhance aroma and taste.
- Ensure not to overcook the zucchini slices during sautéing to keep them pliable for rolling.
- The recipe can be made ahead and baked just before serving.
Keywords: Zucchini rolls, ricotta stuffed zucchini, Italian appetizer, baked zucchini, vegetarian main dish, cheesy zucchini rolls