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.
- 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.
- 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)
- 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.
- Make the filling: In a medium bowl, stir together the ricotta, grated mozzarella cheese, Parmesan, herbs, garlic and lemon. Season with salt and pepper.
- 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.
- Cheesy Corn Zucchini Fritters
- 20 minute Lemon Zucchini Pasta with Whipped Goat’s cheese
- Corn and grilled zucchini salad
Zucchini Involtini stuffed with herbed ricotta in tomato sauce
- 1 kg (2lb) zucchini
- 2 tbsp olive oil
- 1-2 tsp salt
For the filling
- 250 g (1 cup) smooth ricotta cheese
- 1 garlic clove minced
- 4 tbsp fresh basil chopped
- 1 tsp dried oregano
- zest of 1 lemon
- 1 cup grated mozzarella chese
- ½ cup grated Parmesan cheese
- 1 tsp salt
- ½ tsp black pepper
For the tomato sauce
- 3 cups tomato sauce
- Preheat the oven to 200°C/390°F.
- Slice the zucchini into thin slices using a sharp knife or mandolin. You want the slices to be thin so that they are easy to roll around the ricotta filling.
- Place in a large baking sheet in a single layer then drizzle with olive oil and season with salt.
- Place in the oven and roast for 10 minutes in a hot oven until the zucchini has softened.
- Remove from the oven and pat dry with paper towels.
- To make the filling, stir together the ricotta, grated mozzarella cheese, Parmesan, herbs, garlic and lemon zest and a squeeze of lemon juice in a medium bowl. Season with salt and pepper.
- Place two slizes of zucchini on a chopping board in front of you then add a one to two teaspoons of filling and roll into a tight roll.
- Pour the tomato sauce into the bottom of a baking dish and add the zucchini involtini.
- Top with mozzarella cheese then cover with foil and bake for 15 minutes. Uncover and bake for another 5-10 minutes until the cheese has melted and the sauce is bubbling.
- Remove from the oven, garnish with fresh basil and serve.