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Delicious Ricotta Stuffed Zucchini Involtini Recipe

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Ricotta Filling
  • 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
  • 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.
For Garnish
  • Fresh basil leaves

Equipment

  • Baking Dish
  • Medium bowl
  • Vegetable Peeler or Mandoline
  • Aluminum Foil

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!