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 perfect for a healthy main course.
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
Flavorings
- 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
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it’s at the perfect temperature for baking the involtini.
- Prepare Zucchini Slices: Slice the zucchini lengthwise into thin strips using a mandoline or vegetable peeler, ensuring even thickness for uniform cooking.
- Cook Zucchini Strips: Grill or roast the zucchini slices for 2–3 minutes until they become flexible enough to roll without breaking.
- Make Ricotta Filling: In a bowl, combine ricotta, ½ cup mozzarella, Parmesan, egg, minced garlic, chopped fresh basil, Italian seasoning, salt, and pepper; mix thoroughly until creamy and well-blended.
- Roll the Involtini: Spread a spoonful of the cheese filling onto each zucchini slice and roll tightly to form neat roulades.
- Assemble in Baking Dish: Spread 1 cup of marinara sauce evenly in the bottom of a baking dish. Arrange the zucchini rolls seam-side down in the dish to keep them intact while baking.
- Add Sauce and Cheese: Pour the remaining marinara sauce over the zucchini rolls, then sprinkle with the remaining mozzarella cheese for a golden, bubbly topping.
- Bake the Involtini: Bake in the preheated oven for 30–35 minutes until the sauce is bubbly and the cheese is melted and golden brown.
- Garnish and Serve: Remove from oven, garnish with fresh basil leaves, and serve warm for a comforting and healthy meal.
Notes
- Pat zucchini slices dry with paper towels to reduce excess moisture and prevent a watery bake.
- For additional nutrition and flavor, add chopped spinach to the ricotta filling mixture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
