Zucchini involtini

5 from 2 votes

These cheese ad herb filled zucchini rolls have a delicious balance of comfort factor and fresh flavors. Perfect as a side to many dishes, or make them the main event.

Prep Time20

Cook Time35

Total Time55

Course: Main Course, Side Dish

Cuisine: Italian

Servings: (or more as side, approx 2-3 as main)

Calories: 262kcal

Author: Caroline's Cooking

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Ingredients

For marinara sauce

1 tablespoon olive oil
1 clove garlic crushed
14 oz crushed tomatoes (14oz = 1 regular can)

For zucchini

18 oz zucchini courgette, approx 2 medium-large
½ tablespoon olive oil approx, to brush

For filling

1 cup ricotta (recommend whole milk)
½ cup grated parmesan (½ cup approx 1oz, lightly packed)
½ lemon zest ie from ½ lemon
½ tablespoon lemon juice
2 tablespoon chopped basil (finely chopped)
½ teaspoon salt
½ teaspoon pepper

US Customary - Metric

Instructions

For marinara sauce (can be made ahead)

Warm the olive oil in a small-medium skillet/frying pan over a medium heat. Once warm, add the garlic and stir to cook in the oil a minute to become fragrant but take care not to let it burn.
Add the tomatoes, stir to mix and bring to a simmer. Let the sauce cook around 10 minutes to thicken slightly then remove from heat.

For zucchini

Trim both ends of the zucchini and cut them into slices lengthwise - they should be relatively thin but not so thin they would fall apart (around medium coin thickness). Discard the edge pieces that are mainly skin.
Brush both sides of the zucchini slices with oil then grill on both sides until they become flexible and have light grill markings. You want them soft but not falling apart.

For filling and to form and bake

Preheat the oven to 425F/220C. Pour the marinara sauce into the bottom of an 8x8in (20x20cm) or similar equivalent sized baking dish.
Place the ricotta, parmesan, lemon zest and juice, basil, salt and pepper in a small bowl and mix together well.
Take spoonfuls of the filling mixture and place at the end each slice of grilled zucchini (spoonfuls should be around 2 teaspoon or a little more/less as fits the slice). Roll up each slice of zucchini around the filling.
Place the rolled zucchini pieces into the marinara sauce, join side down, being careful not to squeeze out the filling. Bake for around 25 minutes so that the top becomes lightly dry and the sauce reduces slightly.

Video

Notes

You can make the marinara sauce ahead of time, cool it and store in a container in the fridge. Note the sauce here is not reduced quite as much as you might for some other uses as it will be baked in the oven and reduce further. Also, try to use San Marzano tomatoes if at all possible.

You can also make the filling ahead and store in a container in the fridge. Zucchini can also be grilled ahead, though ideally just a few hours so that it doesn't become more moist from being in the fridge.

Nutrition