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Zucchini Involtini Bake Recipe

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4.2 from 32 reviews

  • Author: Amelia
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Diet: Vegetarian, Gluten Free, Low Carb

Description

Thin slices of zucchini are rolled around a creamy ricotta filling, layered with marinara sauce, and baked with melted mozzarella for a comforting low-carb Italian-inspired dinner.

Ingredients

Zucchini

  • 3 large zucchini

Cheese Filling

  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 2 garlic cloves, minced
  • 2 tbsp fresh basil, chopped
  • 1 tsp Italian seasoning
  • Salt and black pepper to taste

Sauce and Garnish

  • 3 cups marinara sauce
  • Fresh basil for garnish

Instructions

  1. Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the involtini later.
  2. Prepare Zucchini Slices: Slice the zucchini lengthwise into thin strips using a mandoline or vegetable peeler for even and flexible pieces.
  3. Cook Zucchini Slices: Grill or roast the zucchini slices for 2–3 minutes until they become flexible enough to roll without breaking.
  4. Make Filling: In a bowl, combine ricotta, ½ cup shredded mozzarella, grated Parmesan, egg, minced garlic, chopped basil, Italian seasoning, salt, and pepper, mixing well to create a smooth, flavorful filling.
  5. Roll Zucchini: Spread a spoonful of the cheese filling onto each zucchini strip and roll tightly to form individual involtini.
  6. Prepare Baking Dish: Spread 1 cup of marinara sauce evenly in the bottom of a baking dish to create a flavorful base.
  7. Arrange Rolls: Place the zucchini rolls seam-side down in the baking dish on top of the marinara sauce layer.
  8. Top and Bake: Cover the zucchini rolls with the remaining marinara sauce and sprinkle with the remaining shredded mozzarella cheese.
  9. Bake: Bake in the preheated oven for 30–35 minutes until the sauce is bubbly and the cheese is golden and melted.
  10. Garnish and Serve: Remove from oven and garnish with fresh basil leaves before serving for a fresh, aromatic finish.

Notes

  • Pat zucchini slices dry to reduce excess moisture and avoid sogginess.
  • Add spinach to the ricotta filling for an extra boost of nutrition and flavor.
  • Refrigerate leftovers in an airtight container for up to 4 days to maintain freshness.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://justsosweet.com/zucchini-involtini-bake-recipe/