Looking for a delicious, easy-to-make dish that’s perfect for any occasion? Look no further than Ricotta Stuffed Zucchini Involtini! These savory zucchini rolls filled with creamy ricotta cheese are sure to impress your family and friends.
Why You’ll Love This Recipe?
- Bursting with great flavors
- Quick and easy prep time
- Perfect for meal prep and can be made ahead of time
Ingredient Notes:
- Zucchinis: These act as the perfect vessel for the ricotta filling. You can also use eggplant slices for a different twist.
- Olive oil, salt, and pepper: Enhance the flavors of the zucchinis and ricotta filling.
- Ricotta filling: Made with ricotta cheese, grated parmesan, basil, garlic, and egg for a creamy and flavorful stuffing.
- Other ingredients: Tomato sauce, shredded mozzarella, and fresh basil for a finishing touch.
Step-by-Step Instructions:
- Preheat your oven to 375°F.
- Slice the zucchinis lengthwise into thin strips.
- Brush the zucchini strips with olive oil and season with salt and pepper.
- In a bowl, mix together the ricotta, parmesan, basil, garlic, and egg for the filling.
- Spread a spoonful of the ricotta mixture onto each zucchini strip and roll them up.
- Place the zucchini rolls in a baking dish, pour tomato sauce over them, and sprinkle with mozzarella.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Garnish with fresh basil before serving.
Helpful Tips:
- Use a mandoline slicer for evenly sliced zucchinis.
- Make extra ricotta filling for a creamier texture.
- Substitute the tomato sauce with pesto for a different flavor profile.
Expert Tips for the Best Results:
- Roast the zucchini strips before filling for a caramelized flavor.
- Add a sprinkle of red pepper flakes for a hint of spice.
- Drizzle with balsamic glaze before serving for a tangy kick.
Serving Suggestions:
Serve the Ricotta Stuffed Zucchini Involtini with a side salad and a glass of white wine for a complete meal. Pair with garlic bread or roasted vegetables for a hearty dinner.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until heated through.
Frequently Asked Questions:
- Can I freeze the Ricotta Stuffed Zucchini Involtini? Yes, you can freeze them before baking for a quick meal option.
- Can I use different herbs in the ricotta filling? Absolutely! Feel free to experiment with different herbs like parsley or oregano.
- Can I make this recipe dairy-free? Yes, you can use dairy-free ricotta and cheese alternatives for a dairy-free version.
Conclusion:
Give this Ricotta Stuffed Zucchini Involtini recipe a try and let us know how it turned out! It’s a versatile dish that’s perfect for any occasion and is sure to impress your guests. Enjoy!
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Ricotta Stuffed Zucchini Involtini
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These delicious Ricotta Stuffed Zucchini Involtini are a flavorful and cheesy dish that’s perfect for a satisfying meal. The zucchinis are filled with a creamy ricotta mixture and baked to perfection, then topped with tomato sauce and mozzarella cheese for a comforting and tasty dish.
Ingredients
Zucchinis
- 4 zucchinis
- 1 tbsp olive oil
- pinch of salt & pepper
Ricotta 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 ingredients
- 1 jar of your favourite tomato sauce
- 1 cup shredded mozzarella cheese
- Fresh basil to garnish
Instructions
- Prepare the zucchinis: Preheat the oven to 375°F. Cut the zucchinis lengthwise into thin slices using a mandoline or a knife. Brush with olive oil, season with salt and pepper, and roast for 10 minutes.
- Make the ricotta filling: In a bowl, combine ricotta cheese, parmesan, basil, garlic, salt, pepper, and egg. Mix well.
- Assemble the involtini: Spread a spoonful of ricotta mixture on each zucchini slice, roll up, and place in a baking dish.
- Bake: Pour tomato sauce over the zucchini rolls, sprinkle with mozzarella cheese, and bake for 20 minutes or until cheese is melted and bubbly.
- Serve: Garnish with fresh basil before serving.
Notes
- You can add cooked ground meat or vegetables to the ricotta filling for extra flavor.
- Feel free to customize the dish by adding your favorite herbs and spices to the ricotta mixture.
Nutrition
- Serving Size: 1 piece
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 50 mg