This Zucchini Involtini with an herbaceous creamy ricotta filling is baked in a flavourful marinara sauce to make a simple and satisfying vegetarian dish.
Prep Time25 minutesmins
Cook Time30 minutesmins
Total Time55 minutesmins
Servings: 4as a side
Ingredients
*For The Marinara Sauce
2tablespoonsextra-virgin olive oil
2garlic clovespeeled and smashed
1 28 oz can crushed tomatoes
Kosher salt
Freshly cracked pepper
For The Ricotta Filling
2cups(250g) whole milk ricotta
3/4cupParmigiano Reggianodivided
2tablespoons lemon juice
3tablespoonschopped fresh herbs such as basil, rosemary, or thyme
1teaspoonKosher salt
1/2teaspoonFreshly cracked pepper
For The Involtini
2poundszucchiniabout 3 large
1tablespoonextra-virgin olive oilplus more for drizzling
Kosher salt
Freshly cracked pepper
Pinch red pepper flakesoptional, for garnish
Chopped fresh basiloptional, for garnish
Instructions
Make marinara sauce: Heat the olive oil in a large, ovenproof skillet over medium heat. Add the garlic cloves and stir until fragrant and slightly brown, about 1 minute. Remove and discard the cloves. Add crushed tomatoes to the pan, and season with 1/2 teaspoon salt and pepper each. Reduce heat to medium low. Simmer for about 15 to 20 minutes, stirring occasionally while you prepare the involtini.
Make ricotta filling: In a medium bowl, combine ricotta, 1/2 cup parmesan cheese, lemon juice, chopped herbs, salt, and pepper. Taste and add a little more salt and pepper if necessary. Set aside, or cover and refrigerate for up to 4 days.
Prepare zucchini: Cut both ends off the zucchini. Stand it up on one end and use a sharp knife to slice downward making 1/4-inch, slices. You can also use a mandoline, or y-shaped vegetable peeler to do this (**see notes). You should have about 25 slices.
Grill zucchini: Lightly drizzle the slices with olive oil and sprinkle with a few pinches of salt and ground pepper. Grill for 2 to 3 minutes a side, or until light char marks appear. Transfer grilled zucchini to a large platter or parchment-lined sheet pan. (See notes for roasting zucchini slices, if preferred).
Assemble Involtini: Preheat oven to 425ºF. Place 2 tablespoons of the ricotta mixture on the wider end of each grilled zucchini slice. Roll the zucchini around the ricotta mixture, ending with the seam underneath. Nestle the rolled bundles into the tomato sauce, seam-side down. Transfer to the oven and bake until the involtini are slightly golden and warmed through, about 20 minutes.
Serve: Sprinkle with remaining grated parmesan cheese over top, and garnish with fresh basil. Enjoy!
Notes
* Alternatively, feel free to use your favourite jarred, or homemade marinara sauce.**If you use a Y-peeler to slice the zucchini they will be on the thinner side so be sure to reduce the grilling time. To Roast Zucchini Slices If you don't have access to a grill, you can roast the zucchini slices in the oven. Preheat the oven to 425° F. Line two sheet pans with parchment paper and lay the zucchini slices on the prepared sheetpans. Drizzle the lightly with olive oil and season with a few pinches of salt and pepper. Transfer pan to the oven and roast until zucchini slices have softened, about 20 minutes. To Make AheadThe entire assembled dish can be made ahead of time; place it in the fridge, covered, up to one day ahead, then bake when ready to serve. You can also freeze the entire unbaked dish, wrapped tightly, for up to 3 months.Tip: To prevent the zucchini bundles from becoming soggy, transfer to a preheated 425ºF oven straight from the fridge or freezer. You may need to add 5 to 10 minutes to the cold dish, and 15 to 20 minutes to a frozen one.