There’s something so comforting about rolling up a dish that’s not only delicious but also brings back memories of family gatherings and shared laughter in the kitchen. Ricotta Stuffed Zucchini Involtini is one of those recipes that feels special yet is super simple to whip up. You can have this delightful dish on the table in no time, making it a perfect choice for a busy weeknight dinner or a cozy weekend meal.
Why You’ll Love Ricotta Stuffed Zucchini Involtini
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
- 4 medium zucchinis – Fresh zucchinis make the best base for this dish.
- 1 cup ricotta cheese – Creamy and rich, it adds a luxurious texture.
- 1 cup shredded mozzarella cheese – Melty goodness that binds everything together.
- 1/2 cup grated Parmesan cheese – For that salty, umami flavor.
- 1 large egg – It helps to hold the filling together.
- 2 cloves garlic, minced – Because garlic makes everything better.
- 1 teaspoon dried oregano – A classic herb that gives it an Italian touch.
- 1 teaspoon salt – Essential for enhancing all the flavors.
- 1/2 teaspoon black pepper – For a little kick.
- 2 cups marinara sauce – A rich, tangy sauce to bring it all together.
- Fresh basil leaves for garnish – A pop of freshness to finish it off.
How to Make Ricotta Stuffed Zucchini Involtini
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Zucchini: Using a vegetable peeler or a mandoline, slice the zucchinis lengthwise into thin strips. You should get about 12-16 strips depending on the size of the zucchinis. Lay the slices flat on a clean kitchen towel and sprinkle with salt. Let them sit for about 10 minutes to draw out moisture. Pat dry with another towel.
- Make the Filling: In a medium bowl, combine the ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, minced garlic, oregano, salt, and black pepper. Mix well until all ingredients are combined.
- Assemble the Involtini: Spread a thin layer of marinara sauce on the bottom of a baking dish. Take a zucchini strip, place about a tablespoon of the ricotta mixture at one end, and roll it up tightly. Place the rolled zucchini seam-side down in the baking dish. Repeat with the remaining zucchini strips and filling.
- Top with Sauce and Cheese: Once all the involtini are in the dish, pour the remaining marinara sauce over the top. Sprinkle the rest of the mozzarella cheese on top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
- Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.
Substitutions & Additions
If you want to get creative, here are some substitutions and additions you might enjoy:
- Swap out zucchinis for eggplants or bell peppers for a different twist on the dish.
- Add some chopped spinach or kale to the ricotta filling for added nutrition.
- Try mixing in some sun-dried tomatoes or olives for a Mediterranean flair.
Tips for Success
Here are a few tips to ensure your Ricotta Stuffed Zucchini Involtini turns out perfect every time:
- Make sure to salt the zucchini slices well before rolling to remove excess moisture.
- Don’t overfill the zucchini strips; a tablespoon of filling is perfect for easy rolling.
- If you’re preparing this dish ahead of time, assemble it and keep it covered in the fridge until ready to bake.
How to Store Ricotta Stuffed Zucchini Involtini
To store any leftovers, simply place them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. You can reheat them in the oven or microwave when you’re ready for your next meal!
FAQs
- Can I freeze the Ricotta Stuffed Zucchini Involtini? Yes, you can freeze them before baking. Just wrap them tightly and store them in the freezer for up to 2 months.
- What can I serve with this dish? A simple green salad or garlic bread makes a great accompaniment.
- Is it necessary to use fresh basil for garnish? While it adds a nice touch, you can skip it or use dried basil if that’s what you have on hand.
I hope you enjoy making and sharing this Ricotta Stuffed Zucchini Involtini! It’s one of those recipes that not only tastes fantastic but also brings everyone together at the table. For more delicious recipes, check out easy s’more bars or creamy ground beef potato casserole for treats you will love!
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Ricotta Stuffed Zucchini Involtini
There's something so comforting about rolling up a dish that's not only delicious but also brings back memories of family gatherings and shared laughter in the kitchen. Ricotta Stuffed Zucchini Involtini is one of those recipes that feels special yet is super simple to whip up.
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: Using a vegetable peeler or a mandoline, slice the zucchinis lengthwise into thin strips. You should get about 12-16 strips depending on the size of the zucchinis. Lay the slices flat on a clean kitchen towel and sprinkle with salt. Let them sit for about 10 minutes to draw out moisture. Pat dry with another towel.
- Step 3: In a medium bowl, combine the ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, minced garlic, oregano, salt, and black pepper. Mix well until all ingredients are combined.
- Step 4: Spread a thin layer of marinara sauce on the bottom of a baking dish. Take a zucchini strip, place about a tablespoon of the ricotta mixture at one end, and roll it up tightly. Place the rolled zucchini seam-side down in the baking dish. Repeat with the remaining zucchini strips and filling.
- Step 5: Once all the involtini are in the dish, pour the remaining marinara sauce over the top. Sprinkle the rest of the mozzarella cheese on top.
- Step 6: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
- Step 7: Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.
Notes
To store any leftovers, simply place them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. You can reheat them in the oven or microwave when you're ready for your next meal!
