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. This zucchini involtini bake is a delicious vegetarian and gluten-free main dish perfect for a healthy meal.
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
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the zucchini involtini.
- Slice zucchini: Using a mandoline or vegetable peeler, slice the zucchini lengthwise into thin, flexible strips suitable for rolling.
- Cook zucchini slices: Grill or roast the zucchini slices for 2–3 minutes until they become flexible and easier to roll without breaking.
- Prepare filling: In a mixing bowl, combine ricotta cheese, half of the shredded mozzarella, grated Parmesan, egg, minced garlic, chopped fresh basil, Italian seasoning, salt, and black pepper. Mix thoroughly to create a creamy filling.
- Assemble rolls: Spread a spoonful of the cheese filling onto each zucchini strip and roll tightly to form involtini.
- Prepare baking dish: Spread 1 cup of marinara sauce evenly in the bottom of a baking dish to prevent sticking and add flavor.
- Arrange rolls: Place the zucchini rolls in the dish seam-side down to ensure they hold their shape during baking.
- Add sauce and cheese: Pour the remaining marinara sauce over the zucchini rolls and sprinkle with the remaining mozzarella cheese.
- Bake: 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 and garnish with fresh basil before serving warm.
Notes
- Pat zucchini slices dry with a paper towel before filling to reduce excess moisture and prevent sogginess.
- For added nutrition and flavor, consider mixing chopped spinach into the ricotta filling.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days and reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
