Name: Zucchini Involtini
Prep time: 1 h 30 min
Cook time: 2 h
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 750 g zucchini/courgette – prepared weight, once trimmed. We want 16 slices of zucchini.; ½ teaspoon cooking sea salt; 2 tablespoon extra virgin olive oil – more if needed; 1 ½ tablespoon extra virgin olive oil; 2 cloves garlic – finely chopped; 500 ml tomato passata; ½ teaspoon dried oregano; ½ teaspoon sea salt; ¼ teaspoon black pepper; 8 basil leaves – torn; 250 g whole milk ricotta cheese – any excess liquid drained; 1 large egg; 20 g parmesan cheese – freshly grated; ½ teaspoon dried oregano; ½ teaspoon sea salt; ¼ teaspoon black pepper; 80 g fresh mozzarella – cut into 16 small pieces; 20 g parmesan cheese – freshly grated; fresh basil leaves – for serving

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There’s something truly captivating about a beautifully layered dish, warm and inviting, ready to be savored. Zucchini Involtini, with its tender zucchini wraps cradling luscious ricotta and mozzarella, embodies all the charm of classic Italian cuisine. This delightful dish isn’t just for special occasions; it’s a comforting, wholesome meal you can enjoy any day of the week. Whether you’re gathering with friends or enjoying a quiet dinner, this recipe stands out amongst the rest, rivaling many restaurant offerings.

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Crafted using simple pantry ingredients, Zucchini Involtini combines fresh flavors in a way that feels indulgent yet remains easy to prepare. Perfect for meal prep, quick weeknight dinners, or even celebratory feasts, this dish fits all occasions. Plus, it invites creativity—swapping out the cheeses or adding in some extra vegetables can refresh your culinary experience. Give this recipe a try and let it transport you to the sun-drenched landscapes of Italy.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Zucchini Involtini
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Zucchini Involtini

Why You’ll Love This Recipe

Simple & Quick: Takes just 90 minutes to prep and 120 minutes to cook, making weeknight dinners a breeze.
Irresistible Flavor: A creamy filling paired with a zesty tomato sauce creates a rich yet balanced taste.
Eye-Catching Appeal: The colorful zucchini layers are gorgeous on any dining table.
Flexible Serving: Enjoy it as a main dish, side, or even at a buffet.
Diet-Friendly Options: Easily make it gluten-free or customize with your favorite ingredients.

Ingredients You’ll Need

750 g zucchini/courgette: For this dish, use 16 slices of zucchini. You’ll want them about ¾ cm thick. Variations like summer squash can also work in a pinch.
½ teaspoon cooking sea salt: Helps draw out moisture from the zucchini, making them easier to roll.
2 tablespoons extra virgin olive oil: Vital for sautéing; add more if needed to prevent sticking.
1 ½ tablespoons extra virgin olive oil: This is used for the sauce, enhancing flavor and richness.
2 cloves garlic: Finely chopped, contributing a fragrant base to the sauce.
500 ml tomato passata: A smooth base for the sauce; feel free to substitute with crushed tomatoes for a chunkier texture.
½ teaspoon dried oregano: Adds a hint of earthiness; fresh oregano works wonders too.
½ teaspoon sea salt: Essential for seasoning the sauce.
¼ teaspoon black pepper: For a little spice without overwhelming the dish.
8 basil leaves: Torn for freshness and aroma.
250 g whole milk ricotta cheese: The creamy star of the filling; drain any excess liquid for a better texture.
1 large egg: Binds the filling together for stability.
20 g parmesan cheese: Freshly grated for that nutty flavor.
½ teaspoon dried oregano: A repeat of seasoning to ensure balanced flavor.
½ teaspoon sea salt: For seasoning the filling.
¼ teaspoon black pepper: Another layer of seasoning for the filling.
80 g fresh mozzarella: Cut into small pieces to tuck inside each roll.
20 g parmesan cheese: More freshly grated, for topping.
Fresh basil leaves: A delightful garnish.

How to Make Zucchini Involtini

Prepare the Zucchini: Start by trimming the top and base of the zucchini. Using a vegetable peeler, remove strips of skin on opposite sides and discard. Slice the zucchini lengthwise into approximately ¾ cm (⅓ inch) strips, aiming for 16 slices total.
Salt the Zucchini: Arrange the slices on a baking tray lined with a paper towel. Sprinkle the sliced zucchini with sea salt, leaving them to sit for 30 minutes. Afterward, gently pat the strips dry with another paper towel.
Make the Sauce: In a medium saucepan over medium heat, add the extra virgin olive oil and garlic. Sauté for 1-2 minutes, careful not to burn the garlic. Stir in the passata, oregano, sea salt, black pepper, and torn basil. Bring the mixture to a gentle simmer, allowing it to cook for 3-5 minutes before removing it from the heat to cool slightly.
Prepare the Filling: While the sauce cools, combine the ricotta cheese, egg, grated parmesan, dried oregano, sea salt, and black pepper in a medium bowl. Mix thoroughly and keep chilling in the fridge until needed.
Cook the Zucchini: In a large frying pan, heat 1 tablespoon of extra virgin olive oil over medium heat. Cook the zucchini strips in batches, frying them for 1-2 minutes on each side until just golden and flexible enough to roll. Transfer to a paper towel-lined tray as they finish cooking.
Assemble the Rolls: Spoon ½ cup of the prepared tomato sauce into an 8 x 8 inch baking dish. Take a zucchini strip, place about 2 teaspoons of the ricotta mixture on the wider end, and add a piece of mozzarella. Roll it tightly and place it seam-side down in the dish. Repeat this until all the zucchini and filling are used.
Top and Bake: Cover the zucchini rolls with the remaining tomato sauce and sprinkle with another serving of grated Parmesan cheese. Cover with foil and bake for 20 minutes. Remove the foil, then bake for an additional 10 minutes, until the top is bubbling and lightly golden. Let it rest for 5 minutes before serving with fresh basil leaves for garnish.

Storing & Reheating

Store Zucchini Involtini in an airtight container in the refrigerator for up to three days. For longer storage, freeze the rolls in a sturdy container for up to three months. To reheat, place in an oven set to 350°F (175°C) for about 20 minutes, or until warmed through. Note that textures may soften when frozen, but a quick freshen up with a sprinkle of cheese can revive its charm.

Chef’s Helpful Tips

Avoid over-salting the zucchini during the initial salting process, as it can turn mushy when cooked.
Sauté the garlic just until fragrant to keep its taste bright. Overcooking will result in bitterness.
The ricotta filling can be made a day in advance, saving prep time when you’re ready to cook.
For a bolder flavor, mix in some sautéed spinach or roasted peppers into the ricotta filling.
Experiment by adding different herbs into the sauce for variety, such as thyme or rosemary.

Zucchini Involtini truly encapsulates the spirit of Italian cooking—simple ingredients coming together to create something magical. Enjoy this dish as you share laughter and stories with your loved ones around the dinner table.

Recipe FAQs

Can I use other vegetables in this recipe?

Absolutely! While zucchini is traditional, you can explore other vegetables like eggplant or bell peppers. Just ensure they are sliced thinly enough to roll easily.

How do I prevent the zucchini from being too watery?

Salting the zucchini beforehand helps draw out excess moisture. Patting them dry after salting is crucial to keeping the roll from becoming soggy.

Is Zucchini Involtini suitable for freezing?

Yes, these rolls freeze wonderfully! Just ensure they’re properly stored in airtight containers. They’re best enjoyed within three months for optimal taste.

Can I make this dish vegan?

Definitely! Substitute the ricotta with tofu blended with nutritional yeast and lemon juice for a creamy filling. Use a vegan-friendly cheese alternative for the mozzarella and parmesan.

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Zucchini Involtini