Ricotta Stuffed Zucchini Involtini (Printable Version)
Zucchini rolls filled with creamy ricotta, baked in tomato sauce and melty mozzarella.
# Ingredients:
→ Zucchini
01 -
4 zucchini
02 -
15 ml olive oil
03 -
Salt and freshly ground black pepper, to taste
→ Ricotta Filling
04 -
240 g ricotta cheese
05 -
25 g grated Parmesan cheese
06 -
15 g chopped fresh basil leaves
07 -
1 garlic clove, minced
08 -
Salt and freshly ground black pepper, to taste
09 -
1 egg
→ Assembly
10 -
1 jar tomato sauce
11 -
115 g shredded mozzarella cheese
12 -
Fresh basil, for garnish
# Steps:
01 -
Slice the zucchini lengthwise into strips roughly 6 mm thick. Toss with olive oil, salt and pepper, then arrange on a baking tray and roast at 200°C for 10 minutes until pliable.
02 -
In a bowl, combine the ricotta, Parmesan, chopped basil, minced garlic, salt, pepper and egg. Mix until smooth and fully incorporated.
03 -
Spoon a portion of the ricotta filling onto each zucchini strip and roll up. Spread a layer of tomato sauce across the base of an oven-safe dish, then arrange the rolls seam-side down. Spoon a little more sauce over the top and scatter with mozzarella.
04 -
Bake at 200°C for 8 to 10 minutes, until heated through and the cheese has melted. Finish with a garnish of fresh basil before serving.
# Notes:
01 -
Choose thick, uniform zucchini to make stuffing and rolling easier and to keep the rolls even in size.
02 -
Use a mandoline for clean, consistent slices; a vegetable peeler or sharp knife also works well.
03 -
Keep slices around 6 mm thick, as the zucchini thins further during roasting and becomes hard to handle if cut too thin.
04 -
Avoid over-saucing in the pan to prevent the finished dish from becoming watery.