As the summer sun warms your kitchen, there’s nothing quite like fresh zucchini to bring back memories of family gatherings and backyard barbecues. Today, I’m excited to share with you a delightful recipe for Ricotta Stuffed Zucchini Involtini that is not only simple but also a crowd-pleaser. This dish is perfect for a cozy dinner or as a gift for friends and family. You will love how easy and quick it is to whip up!
Why You’ll Love Ricotta Stuffed Zucchini Involtini
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
- 4 medium zucchinis – Fresh and vibrant, they make the perfect vessel for our stuffing.
- 1 cup ricotta cheese – Creamy and smooth, it’s the star of the filling.
- 1 cup shredded mozzarella cheese – For that gooey, melty goodness.
- 1/2 cup grated Parmesan cheese – Adds a lovely depth of flavor.
- 1 large egg – Helps bind the filling together.
- 2 cloves garlic, minced – Because garlic makes everything better!
- 1 teaspoon salt – Enhances the flavors.
- 1/2 teaspoon black pepper – A little kick to the dish.
- 1 teaspoon dried oregano – A must for Italian flavor.
- 1 teaspoon fresh basil, chopped (or 1/2 teaspoon dried basil) – Fresh herbs elevate the dish.
- 2 cups marinara sauce – Use your favorite brand or homemade for the best taste.
- Olive oil, for drizzling – Adds richness.
- Fresh basil leaves, for garnish – A beautiful touch to finish.
How to Make Ricotta Stuffed Zucchini Involtini
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis lengthwise into thin planks, about 1/4 inch thick. If you have a mandoline, it can make this step super easy and uniform.
- Lightly brush the zucchini slices with olive oil and season with a pinch of salt and pepper. Place them on a baking sheet and bake for about 10 minutes, until slightly softened. Remove from the oven and let cool.
- In a large bowl, mix together the ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, minced garlic, salt, black pepper, oregano, and fresh basil until well combined.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Take a zucchini slice, spoon about 2 tablespoons of the ricotta mixture onto one end, and roll it up tightly. Place the rolled zucchini seam-side down in the baking dish. Repeat with the remaining zucchini slices and filling.
- Once all the zucchini involtini are in the dish, pour the remaining marinara sauce over the top, and sprinkle with the remaining mozzarella cheese.
- Drizzle a little olive oil over the top and cover the dish with aluminum foil.
- Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
- Let it cool slightly before serving. Garnish with fresh basil leaves.
Substitutions & Additions
If you’re looking to mix things up, here are some fun substitutions and additions:
- Swap out the ricotta for cottage cheese for a lighter option.
- Add spinach or sautéed mushrooms to the filling for extra veggies.
- Top with a sprinkle of red pepper flakes for a bit of heat.
- Try using a different cheese like goat cheese for a tangy twist.
Tips for Success
Here are a few helpful tips to make your Ricotta Stuffed Zucchini Involtini a success:
- Don’t slice the zucchini too thick; you want them pliable for rolling.
- Make sure to allow the zucchini to cool slightly after baking before filling.
- Feel free to prep the filling ahead of time and assemble just before baking.
How to Store Ricotta Stuffed Zucchini Involtini
If you happen to have leftovers, or want to make this dish ahead of time, here are some storage tips:
- Store in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the assembled but unbaked involtini, just thaw before baking. It should last up to 2 months in the freezer.
FAQs
Can I use other vegetables instead of zucchini?
Yes! Eggplants or bell peppers can work beautifully as well.
Can I make this dish vegetarian?
Absolutely! This recipe is already vegetarian, so enjoy it guilt-free!
How can I make this dish ahead of time?
You can prepare everything in advance and bake it just before serving.
What should I serve with these involtini?
A fresh salad or some crusty bread pairs perfectly!
As you savor each bite of these Ricotta Stuffed Zucchini Involtini, remember how easy it is to bring a touch of nostalgia into your kitchen. For more delicious recipes, check out easy cheesy spinach ricotta bites or cozy creamy tortellini soup for treats you will love!
Don’t forget to follow us on Pinterest for more tasty ideas and inspiration!
Ricotta Stuffed Zucchini Involtini
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: Slice the zucchinis lengthwise into thin planks, about 1/4 inch thick.
- Step 3: Lightly brush the zucchini slices with olive oil and season with a pinch of salt and pepper. Bake for about 10 minutes, until slightly softened. Remove from the oven and let cool.
- Step 4: In a large bowl, mix together the ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, minced garlic, salt, black pepper, oregano, and fresh basil until well combined.
- Step 5: Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Step 6: Take a zucchini slice, spoon about 2 tablespoons of the ricotta mixture onto one end, and roll it up tightly. Place seam-side down in the baking dish. Repeat with remaining zucchini slices and filling.
- Step 7: Pour remaining marinara sauce over the top, and sprinkle with remaining mozzarella cheese.
- Step 8: Drizzle a little olive oil over the top and cover the dish with aluminum foil.
- Step 9: Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
- Step 10: Let it cool slightly before serving. Garnish with fresh basil leaves.
