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
Scale
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