Name: Ricotta Stuffed Zucchini Involtini Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 4 zucchinis; 1 tbsp olive oil; Pinch of salt & pepper; 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; 1 jar (about 2 cups) of your favourite tomato sauce; 1 cup shredded mozzarella cheese; Fresh basil to garnish

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If you’re looking for a light yet indulgent dish, Ricotta Stuffed Zucchini Involtini is one of those gems that feels like a little celebration in every bite. Tender zucchini slices rolled delicately around a creamy mixture of ricotta, parmesan, fresh basil, and garlic, baked to bubbling perfection in rich tomato sauce and melted mozzarella, this recipe strikes a perfect balance between comforting and fresh. It’s the kind of dish that looks elegant on the table but is surprisingly simple to assemble, making it ideal for both weeknight dinners and special occasions.

Ricotta Stuffed Zucchini Involtini Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Ricotta Stuffed Zucchini Involtini lies in its simplicity, with each ingredient playing a key role in creating a harmonious blend of flavors, textures, and colors. From the fresh zucchini’s gentle crispness to the creamy, herby ricotta filling, every component is essential for that perfect bite.

Zucchinis: Choose firm, medium-sized zucchinis for easy slicing and rolling.
Olive oil: Adds a lovely richness and helps roast the zucchini to tender perfection.
Salt & pepper: Essential seasonings that enhance all the other flavors.
Ricotta cheese: The creamy base for the filling, offering a mild and smooth texture.
Grated parmesan cheese: Adds a nutty, savory depth that balances the ricotta’s creaminess.
Chopped basil leaves: Bring a fragrant herbal brightness to the filling.
Garlic clove, minced: Infuses the filling with a subtle punch of savoriness.
Egg: Acts as a binder to hold the filling together during baking.
Tomato sauce: Your favorite jarred sauce works perfectly here to add juicy acidity and warmth.
Shredded mozzarella cheese: Melts beautifully on top, giving that irresistible golden crust.
Fresh basil for garnish: Adds a fresh, colorful finish to the dish.

How to Make Ricotta Stuffed Zucchini Involtini

Step 1: Prep the Zucchini

Start by slicing your zucchinis lengthwise into thin 1/4-inch strips. The key here is uniform thickness so each slice rolls up easily without cracking. Toss the zucchini slices gently with olive oil, salt, and pepper to bring out their natural flavors, then lay them on a baking sheet and roast in a 400 degree F oven for about 10 minutes until they become tender but still hold their shape. This first roasting ensures your involtini will be soft and pliable without becoming mushy.

Step 2: Prepare the Ricotta Filling

While the zucchini roasts, combine ricotta cheese with grated parmesan, chopped fresh basil, minced garlic, salt, pepper, and an egg in a bowl. The egg helps bind the filling so it stays put when you roll the zucchini slices, and the fresh basil brings a wonderful aroma and light bite to the creamy mixture. Stir everything together gently until just combined to keep the filling fluffy and light.

Step 3: Assemble the Rolls

Once your slices have cooled slightly but are still warm, spoon a bit of the ricotta filling onto one end of each zucchini strip. Carefully roll up each slice, tucking in the filling snugly but not bursting it out. Spread a thin layer of your favorite tomato sauce on the bottom of an oven-safe dish, then nestle the zucchini rolls seam-side down so they don’t unravel. Spoon a little more tomato sauce on top of each roll and sprinkle generously with shredded mozzarella cheese.

Step 4: Bake to Perfection

Pop your assembled dish back into the 400 degree F oven for 8 to 10 minutes, just enough to warm everything through and melt the cheese into a beautiful golden topping. The tomato sauce will bubble happily around the rolls, soaking into the zucchini and filling for an irresistible medley of tastes and textures.

How to Serve Ricotta Stuffed Zucchini Involtini

Garnishes

Fresh basil leaves on top add a wonderful pop of color and that signature herbal lift. Consider a light drizzle of good quality olive oil or even a sprinkle of crushed red pepper flakes if you want a hint of heat. A few shavings of parmesan aren’t a bad idea either to amp up the cheesy goodness right before serving.

Side Dishes

Ricotta Stuffed Zucchini Involtini make such a versatile centerpiece that you can pair them with a variety of sides. A crisp green salad with a tangy vinaigrette, crusty garlic bread, or even a light quinoa pilaf will complement the dish without overpowering its subtle flavors. For a heartier meal, a bowl of minestrone or a simple lentil salad would round out the plate wonderfully.

Creative Ways to Present

If you want to wow your guests, try serving these involtini on a large rustic platter with extra fresh basil and a few lemon wedges to squeeze over. Alternatively, place one or two rolls atop a pool of tomato sauce with a sprinkle of herbs and grated cheese, giving each plate a restaurant-style flourish that makes the meal feel extra special.

Make Ahead and Storage

Storing Leftovers

Leftover Ricotta Stuffed Zucchini Involtini keep beautifully in an airtight container in the fridge for up to 3 days. Just be sure to let them cool completely before storing to preserve moisture and freshness.

Freezing

You can freeze individual zucchini rolls by placing them on a baking sheet to flash freeze, then transferring to a freezer-safe bag or container. They’ll keep well for up to 2 months. When ready to eat, thaw in the fridge overnight before reheating to preserve texture and flavor.

Reheating

To reheat, place your involtini in an oven-safe dish, cover with foil to prevent drying out, and warm in a 350 degree F oven for about 15-20 minutes, or until heated through. You can also microwave on a medium setting for a couple of minutes, but the oven method helps maintain that freshly baked quality.

FAQs

Can I use another type of cheese instead of ricotta?

Absolutely! While ricotta provides a soft, mild base, you can substitute with cottage cheese, mascarpone, or even cream cheese for a richer, tangier filling. Just keep in mind that the texture and flavor will vary slightly.

Is it necessary to add the egg in the filling?

The egg helps bind the filling ingredients so they don’t fall apart when baking, but if you prefer to keep the recipe egg-free, you can try adding a tablespoon of cornstarch or a vegan binder instead. The rolls might be a little less firm but still delicious.

Can I make these ahead of time and bake later?

Definitely! Assemble the zucchini rolls, cover your baking dish tightly, and store in the fridge for up to 24 hours before baking. This makes them perfect for prepping in advance for guests or busy evenings.

What if I don’t have fresh basil? Can I use dried?

While fresh basil really brightens the filling and adds freshness, dried basil can be used sparingly if needed. Use about one-third the amount called for since dried herbs are more concentrated but less vibrant in flavor.

Are these zucchini involtini gluten-free?

Yes, the classic Ricotta Stuffed Zucchini Involtini recipe is naturally gluten-free as it contains no breadcrumbs or flour. Just double-check your tomato sauce ingredients to be sure there are no hidden gluten additives.

Final Thoughts

Ricotta Stuffed Zucchini Involtini is one of those heartwarming dishes that makes you feel instantly at home, with its blend of fresh, comforting flavors and simple elegance. Whether you’re cooking for your family or hosting friends, this recipe is sure to impress without stressing you out. I can’t wait for you to try it and make it one of your own kitchen favorites!

Ricotta Stuffed Zucchini Involtini Recipe

★★★★★

4.9 from 18 reviews

Author: Charlotte
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Delicious and healthy Ricotta Stuffed Zucchini Involtini featuring tender zucchini slices rolled with a creamy ricotta and parmesan filling, baked in savory tomato sauce, and topped with melted mozzarella cheese. A perfect low-carb Italian-inspired vegetarian dish that’s easy to prepare and full of fresh flavors.

Instructions

Prep the zucchini: Slice the zucchinis lengthwise into 1/4 inch thick slices to ensure they are thin enough to roll easily but still hold their shape.
Bake the zucchini: Toss the zucchini slices with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and bake at 400°F (200°C) for 10 minutes until slightly tender but not fully cooked.
Make the filling: In a mixing bowl, combine ricotta cheese, grated parmesan, chopped basil, minced garlic, salt, pepper, and the egg. Mix thoroughly until all ingredients are well combined and form a creamy filling.
Assemble the rolls: Spoon a small amount of the ricotta mixture onto each zucchini slice. Carefully roll each slice up tightly to form the involtini.
Prepare for baking: Spread a layer of tomato sauce over the bottom of an oven-safe baking dish to prevent sticking. Arrange the zucchini rolls seam-side down in the dish. Spoon a bit more tomato sauce over the top of the rolls and sprinkle evenly with shredded mozzarella cheese.
Bake the involtini: Place the dish in the oven at 400°F (200°C) and bake for 8-10 minutes until the cheese is melted and bubbly and the rolls are heated through.
Garnish and serve: Remove from oven and garnish with fresh basil leaves. Serve warm as a delicious appetizer or main course.

Notes

For a richer filling, you can add a handful of shredded mozzarella or grated pecorino to the ricotta mixture.
Make sure not to overbake the zucchini slices initially; they should be flexible enough to roll without breaking.
You can substitute the egg with a flax egg for a vegetarian option but note it may slightly alter the texture.
Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven.
Use fresh homemade tomato sauce or a high-quality store-bought sauce for best results.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Italian