Ricotta Stuffed Zucchini Involtini Recipe

Ingredients

• 4courgettes
• 15 ml (1 tbsp)olive oil
• Pinchsalt and pepper
• 250 g (1 cup)ricotta
• 25 g (1/4 cup)grated Parmesan
• 10 g (1/4 cup)chopped fresh basil leaves
• 1garlic clove, minced
• To tastesalt and pepper
• 1egg
• 680 g (1 jar, about 24 oz)tomato sauce
• 110 g (1 cup)shredded mozzarella
• To garnishfresh basil

Instructions

1. 1

   Slice courgettes

   Cut each courgette lengthways into thin strips, about 3–6 mm thick. Brush lightly with the olive oil and season with a pinch of salt and pepper.

2. 2

   Mix the filling

   In a bowl, stir together the ricotta, Parmesan, chopped basil, minced garlic, salt, pepper and egg until smooth and evenly combined.

3. 3

   Roll the courgettes

   Spoon a generous amount of filling onto one end of each courgette strip. Roll each strip around the filling and set the rolls aside.

4. 4

   Prepare the dish

   Heat the oven to 190°C (375°F). Spread a thin layer of tomato sauce over the base of a baking dish.

5. 5

   Arrange the rolls

   Set the rolls seam-side down in the dish. Pour the remaining tomato sauce over them, then scatter the shredded mozzarella on top.

6. 6

   Bake until tender

   Bake uncovered for 25–30 minutes, until the courgette is tender and the cheese is bubbling and golden.

7. 7

   Garnish and serve

   Take the dish out of the oven and finish with fresh basil leaves. Serve warm as a starter or main course.

What are courgette involtini?

Involtini means little rolls in Italian and describes a filling wrapped in a thin ingredient, then cooked. This version uses courgette strips instead of pasta, with ricotta, Parmesan and basil inside and tomato sauce around the rolls.

The combination is inspired by familiar Italian flavours: creamy cheese, fragrant herbs and tomato. Baking the rolls in sauce keeps them moist while the mozzarella forms a savoury top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 363 calories, 23g protein, 19g carbs, 21g fat.

The tomato sauce and courgettes provide most of the carbohydrates, while olive oil, ricotta and mozzarella contribute much of the fat. Ricotta, Parmesan, mozzarella and egg supply most of the protein. Balance a serving with salad or another non-starchy vegetable; the nutrition estimate can vary with the sauce and cheese brands.

Choosing and slicing the courgettes

Even strips: Cut the courgettes lengthways to around 3–6 mm thick so they are flexible enough to roll but sturdy enough to hold the filling. A wide vegetable peeler or mandoline can help make consistent slices; use care with sharp blades.

Oil lightly: A thin coating helps season the courgette without making the rolls greasy. Keep the salt modest at this stage, since the cheeses and tomato sauce may already be salty.

Getting the filling right

Ricotta mixture: Stir the ricotta with the Parmesan, basil, garlic, seasoning and egg until the mixture is evenly combined. The egg helps the filling set as it bakes.

Easy handling: Spoon enough filling onto each strip to make a satisfying roll, but leave a little room at the edges. Overfilling can make the mixture squeeze out as you roll.

Rolling and arranging

Tight rolls: Start at one end and roll the courgette around the filling without crushing it. Place each roll seam-side down so it is less likely to unwind in the dish.

Sauce base: A thin layer of tomato sauce stops the rolls sticking and gives them a moist bed to bake in. Arrange them close together, but avoid piling one roll on top of another.

Knowing when they are done

Tender courgette: At 190°C, allow about 25–30 minutes uncovered. Check a roll with the tip of a knife; it should pass through the courgette without much resistance.

Golden topping: Look for bubbling sauce and melted mozzarella with some golden patches. If the courgette is tender before the top colours, the dish is still ready to serve.

Serving ideas

As a main: Serve the involtini with a green salad and crusty bread to catch the tomato sauce. They can also sit alongside a simple grain or pasta dish if you want a more filling meal.

As a side: Pair them with grilled vegetables, roast chicken or fish. Add the fresh basil just before serving for a bright, aromatic finish.

Recipe notes & tips

• Choose courgettes that are firm and straight for easier, more even slicing.
• Keep the strips thin enough to roll, but not so thin that they tear when lifted.
• Taste the ricotta mixture before adding much salt, as the cheeses can be salty.
• Use a dish that holds the rolls in a single layer so they cook evenly.
• Let the dish stand for a few minutes after baking to make the rolls easier to serve.

Variations

• Add spinach: Fold a handful of wilted, well-drained spinach into the ricotta filling.
• Use herbs: Replace some of the basil with chopped parsley or oregano.
• Make it spicy: Stir a pinch of chilli flakes into the tomato sauce.
• Change the cheese: Use provolone in place of some of the mozzarella for a sharper topping.
• Add mushrooms: Sauté finely chopped mushrooms until dry, cool them, then mix into the filling.

Common mistakes to avoid

• Uneven strips: Thick pieces may not roll easily; aim for strips around 3–6 mm thick.
• Overfilled rolls: Too much ricotta can spill out; use a generous but manageable spoonful.
• Loose seams: Rolls may open during baking; place each one seam-side down.
• Watery sauce: Excess liquid can leave the dish soupy; choose a thick tomato sauce.
• Undercooked courgette: If the centre is still firm, continue baking and check again before serving.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven at 180°C until hot throughout, or microwave individual portions; the courgette may soften further after storage.

Frequently asked questions