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.
Ingredients
Scale
Zucchini
- 4 zucchinis
- 1 tbsp olive oil
- Pinch of salt & pepper
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
- 1 jar (about 2 cups) of your favourite tomato sauce
- 1 cup shredded mozzarella cheese
- Fresh basil to garnish
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
Nutrition
- Serving Size: 1 serving (about 3 zucchini rolls)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 85 mg
Keywords: zucchini, ricotta, stuffed zucchini, involtini, Italian recipe, baked zucchini, vegetarian dinner, low carb
