Zucchini Involtini

This zucchini involtini recipe is the perfect way to celebrate in-season zucchini. Stuffed with herbed ricotta, it's a vegetarian dinner dream.

📝 Ingredients

• 1 kg (2lb) zucchini
• 2 tbsp olive oil
• 1-2 tsp salt
• 250 g (1 cup) smooth ricotta cheese
• 1 garlic clove (minced)
• 4 tbsp fresh basil (chopped)
• 1 tsp dried oregano
• zest of 1 lemon
• 1 cup grated mozzarella chese
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cups tomato sauce

👨‍🍳 Instructions

1. 1Preheat the oven to 200°C/390°F.
2. 2Slice the zucchini into thin slices using a sharp knife or mandolin. You want the slices to be thin so that they are easy to roll around the ricotta filling.
3. 3Place in a large baking sheet in a single layer then drizzle with olive oil and season with salt.
4. 4Place in the oven and roast for 10 minutes in a hot oven until the zucchini has softened.
5. 5Remove from the oven and pat dry with paper towels to remove excess moisture.
6. 6To make the filling, stir together the ricotta, grated mozzarella cheese, Parmesan, herbs, garlic and lemon zest and a squeeze of lemon juice in a medium bowl. Season with salt and pepper.
7. 7Place a slice of zucchini on a chopping board in front of you then add a one to two teaspoons of filling and roll into a tight coil/ roll. If your zucchini slices are thin, use two slices, overlapping, per involtini.
8. 8Pour the tomato sauce into the bottom of a baking dish and add the zucchini involtini, seam-side down.
9. 9Top with mozzarella cheese then cover with foil and bake for 15 minutes. Uncover and bake for another 5-10 minutes until the cheese has melted and the sauce is bubbling.
10. 10Remove from the oven, garnish with fresh basil and serve.