Zucchini Involtini

This zucchini involtini recipe is the perfect way to celebrate in-season zucchini. Stuffed with herbed ricotta, it’s a vegetarian and gluten-free dinner dream.

Ingredients needed

• Zucchini/Courgette. 
• Olive oil.
• Ricotta cheese. I used creamy ricotta. Ricotta salata can also work but you might need to add a dollop of sour cream or cream cheese to add creaminess.
• Mozzarella. 
• Parmesan cheese. 
• Fresh basil. 
• Dried oregano. 
• Fresh garlic cloves. 
• Lemon zest and lemon juice. 
• Salt and black pepper. 
• Tomato sauce. I used my roasted tomato sauce recipe but you can use any tomato or marinara sauce of your choice.

How to make zucchini involtini (summary)

1. Cook the zucchini: Slice the zucchini into thin, long slices using a sharp knife or mandolin. Place the slices of zucchini in a large baking sheet in a single layer then drizzle with a tablespoon of oil and season with salt. Roast for 10 minutes in a hot oven until the zucchini has softened. Remove from the oven and pat dry with paper towels.
2. Make the filling: In a medium bowl, stir together the ricotta, grated mozzarella cheese, Parmesan, herbs, garlic and lemon. Season with salt and pepper.
3. Assemble and bake: Place two zucchini slices on a chopping board in front of you then add a one to two teaspoons of the ricotta mixture and roll into a tight roll. Pour the tomato sauce into the bottom of a baking dish and add the zucchini involtini on top of the tomato sauce. Top with mozzarella cheese then bake for 15-20 minutes until the cheese has melted and the sauce is bubbling. Remove from the oven, garnish with fresh basil and serve.

Can I make this ahead?

The dish can be assembled up to a day in advance and kept covered in the fridge before baking. Leftovers can be kept in an airtight container in the fridge for up to 3 days and reheated in the oven or microwave until hot throughout.

What to serve with zucchini involtini

Involtini is a great vegetarian main dish and can be served on its own but if you wanted a more complete meal, adding a loaf of crusty bread or a green salad to keep it low carb is a great idea. It also makes a great side dish to protein and will be delicious served with chicken, pork or steak.

• Easy focaccia bread
• Green salad with lemon Parmesan dressing

Zucchini recipes

1. Cheesy Corn Zucchini Fritters
2. 20 minute Lemon Zucchini Pasta with Whipped Goat’s cheese
3. Corn and grilled zucchini salad