Ricotta Stuffed Zucchini Involtini for a Light, Savory Feast

This Ricotta Stuffed Zucchini Involtini offers a delightful twist on traditional baked pasta, transforming zucchini into a creamy and flavorful meal.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 rolls

Course: Dinner

Cuisine: Italian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Zucchini Rolls

4 medium Zucchini Consider yellow squash for a colorful twist.
1 cup Ricotta Cheese Swap with cottage cheese for a lighter alternative.
1/2 cup Parmesan Cheese Grate fresh for best flavor.

For the Flavor

10 leaves Basil Leaves Fresh parsley can substitute.
2 cups Tomato Sauce Avoid oversaucing to maintain texture.

For the Topping

1 cup Mozzarella Cheese Use vegan cheese for a dairy-free version.

Equipment

oven
baking sheet
mixing bowl

Method

Preparation

Preheat your oven to 375°F (190°C). Slice the zucchini into thin strips, about 1/4 inch thick. Season with salt and roast for 10 minutes on a parchment-lined baking sheet.
In a mixing bowl, combine ricotta cheese, grated parmesan, and chopped basil. Season with salt and pepper, stirring until smooth.
Remove roasted zucchini and cool slightly. Spread a spoonful of ricotta filling on one edge of a zucchini slice and roll it tightly. Place seam-side down in a baking dish with tomato sauce.
Pour additional tomato sauce over the rolls, sprinkle mozzarella cheese on top, and bake for about 20 minutes until cheese is melted and bubbly.

Nutrition

Serving: 1rollCalories: 250kcalCarbohydrates: 15gProtein: 12gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 350mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 600IUVitamin C: 10mgCalcium: 250mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight and reheat in the oven at 350°F (175°C).

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