Ricotta Stuffed Zucchini Involtini Recipe

Ingrédients

• 4 zucchinis
• 1 tbsp olive oil
• Pinch of salt & pepper
• 1 cup ricotta cheese
• 1/4 cup grated parmesan cheese
• 1/4 cup chopped fresh basil leaves
• 1 garlic clove, minced
• Salt & pepper to taste
• 1 egg
• 1 jar (about 24 oz) of your favourite tomato sauce
• 1 cup shredded mozzarella cheese
• Fresh basil for garnish

Préparation

1. 1

   Prepare the Zucchinis: Slice each zucchini lengthwise into thin strips, about 1/8 to 1/4 inch thick. Lightly brush the slices with olive oil and season with a pinch of salt and pepper to enhance flavor.

2. 2

   Make the Ricotta Filling: In a mixing bowl, combine ricotta cheese, grated parmesan, chopped basil, minced garlic, salt, pepper, and the egg. Mix thoroughly until smooth and well incorporated. The egg helps bind the filling together.

3. 3

   Assemble the Involtini: Spoon a generous amount of the ricotta filling onto one end of each zucchini slice. Carefully roll up the zucchini strip to encase the filling, forming neat rolls. Set aside.

4. 4

   Prepare for Baking: Preheat your oven to 375°F (190°C). Spread a thin layer of tomato sauce on the bottom of a baking dish to prevent sticking and add flavor.

5. 5

   Arrange and Bake: Place the zucchini rolls seam-side down in the baking dish. Pour the remaining tomato sauce evenly over the top, then sprinkle shredded mozzarella cheese generously over everything.

6. 6

   Bake uncovered for about 25-30 minutes, or until the zucchini is tender and the cheese is bubbly and golden brown.

7. 7

   Garnish and Serve: Once baked, remove from oven and garnish with fresh basil leaves. Serve warm as a delightful appetizer or main course.