Ricotta Stuffed Zucchini Involtini
If you’re looking for a healthy cheesy low-carb alternative to a cheesy pasta, then this recipe is for you! This Zucchini Involtini is made with ricotta-stuffed zucchini that is rolled up into delicious little bites. This recipe is vegetarian and gluten-free.
What is Zucchini Involtini?
Involtini is a roll of some sort that has a type of stuffing or filling in it. In this case, the roll is made out of zucchini, and the stuffing is made with ricotta and parmesan cheese mixture. This recipe tastes similar to a vegetarian low-carb lasagna, and is perfect if you’re looking for something that is a little on the lighter side than a heavy pasta dish.
Why you’ll love this recipe
- This recipe is naturally vegetarian, gluten-free, low-carb and keto-friendly
- It’s made with zucchini instead of pasta, which is perfect for when you want a dish that is a little more on the lighter side
- This dish can be prepared ahead of time and heated up at dinner time when you’re ready to eat.
Key Ingredients you’ll need
- Zucchini-Look for thick and even zucchinis for this recipe so all your rolls come out to be an even size.
- Ricotta-I like to use fresh ricotta from the cheese store which is much better than the pre-packaed one at the supermarket.
- Parmesan Cheese-go for real parmesano regiano here!
- Egg-this will help bind the filling together so it doesn’t pour out of the zucchini rolls
- Tomato Sauce-Any type of your favourite tomato sauce will work.
- Mozerella cheese-To add on top for extra cheesyness
- Basil-To garnish
How to make Zucchini Involtini
Start by slicing the zucchini thinly using a mandolin or a sharp knife. Then season the zucchini and roast it in the oven for about 10 minutes. This will help to remove a lot of the moisture from the zucchini and make the slices easier to roll.
While the zucchini cooks, make the ricotta mixture by mixing the filling ingredients together in a bowl.
To make the involtini, take a slice of zucchini and add spread some filling along the center of the zucchini. Then use your hands to roll up the slice of zucchini. It’s ok if there is a bit of filling that spills out the ends.
Fill a pan or baking dish with tomato sauce on the bottom, then place the zucchini rolls in the pan. Top with a bit more sauce and some shredded cheese, then bake in the oven until warmed through and the cheese is melted.
- Try to purchase thick and uniform sized zucchinis for this recipe. This will make them easier to stuff and will ensure that all your rolls are even in size.
- Use a mandolin to slice to zucchini for easy slices. You can also use a vegetable peeler or a sharp knife to cut the slices.
- Don’t slice the zucchini *too* thin, about 1/4 inch thick will do. When the zucchini cooks in the oven it will become thinner on its own, so if you cut it too thin to begin with it will be difficult to work with when it’s time to make your rolls.
- Taste your ricotta mixture and adjust seasoning if needed before adding the egg. Depending on the brand and type of ricotta you buy, it may already be salted/seasoned. You can always adjust your stuffining seasoning to taste.
More recipes you may like
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This Zucchini Involtini is packed with ricotta and tomato sauce for a low-carb delicious meal!
- 4 zucchinis
- 1 tbsp olive oil
- pinch of salt & pepper
- 1 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped basil leaves
- 1 garlic clove, minced
- salt & pepper to taste
- 1 egg
- 1 jar of your favourite tomato sauce
- 1 cup shredded mozzarella cheese
- Fresh basil to garnish
- Prep the zucchini: Slice the zucchini lengthwise to be 1/4 inch thick, then toss with olive oil, salt and pepper and bake in the oven at 400 degrees F for 10 minutes.
- Make the filling: Mix the ricotta, parmesan, basil, garlic, salt, pepper and egg together in a bowl until combined.
- Make the rolls: Fill each slice of zucchini with some stuffing then roll-up. Cover the bottom of an oven-safe pan or baking dish with tomato sauce, then place the zucchini rolls in the pan. Top with a touch more sauce, then top with cheese.
- Bake: Bake in the oven at 400 degrees F for 8-10 minutes until warmed through and the cheese is melted. Garnish with fresh basil.
Try to purchase thick and uniform-sized zucchinis for this recipe. This will make them easier to stuff and will ensure that all your rolls are even in size.
Use a mandolin to slice to zucchini for easy slices. You can also use a vegetable peeler or a sharp knife to cut the slices.
Don’t slice the zucchini *too* thin, about 1/4 inch thick will do. When the zucchini cooks in the oven it will become thinner on its own, so if you cut it too thin, to begin with it will be difficult to work with when it’s time to make your rolls.
Don’t oversauce the zucchini in the pan, otherwise the dish can become a bit watery.
- Serving Size: 1/2 recipe
- Calories: 438
- Sugar: 8g
- Sodium: 300mg
- Fat: 24.2g
- Saturated Fat: 8g
- Carbohydrates: 22.6g
- Fiber: 6.2g
- Protein: 31g
Keywords: zucchini roll ups, zucchini involtini, zucchini lasagna