Name: Ricotta Stuffed Zucchini Involtini
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Cuisine: Italian
Ingredients: 3 large zucchini; 1 1/2 cups ricotta cheese; 1/2 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1 egg; 2 tablespoons chopped fresh basil; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 cups marinara sauce; 1 tablespoon olive oil

Ricotta Stuffed Zucchini Involtini is a cozy vegetarian dish made with tender zucchini ribbons, creamy cheese filling, and warm marinara sauce. I love how it feels comforting while still being light and fresh.

Why You’ll Love This Recipe

I like this recipe because it turns simple zucchini into a satisfying baked dinner. The ricotta filling is creamy, the marinara adds rich flavor, and the zucchini becomes tender without feeling heavy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 large zucchini

1 1/2 cups ricotta cheese

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 egg

2 tablespoons chopped fresh basil

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups marinara sauce

1 tablespoon olive oil

Directions

I preheat the oven to 400°F.

I slice the zucchini lengthwise into thin ribbons.

Then I brush the zucchini lightly with olive oil, then bake it for 8 minutes to soften.

In a bowl, I mix the ricotta, mozzarella, Parmesan, egg, basil, Italian seasoning, garlic powder, salt, and pepper.

I spread marinara sauce into the bottom of a baking dish.

I spoon the ricotta filling onto each zucchini slice, roll it tightly, and place it seam-side down in the dish.

Next I spoon a little extra marinara over the rolls.

I bake for 20 minutes, until the sauce is bubbly and the zucchini is tender.

I let the involtini cool slightly before serving.

Servings and Timing

This recipe makes 4 servings.

Prep Time: 20 minutes

Cooking Time: 28 minutes

Total Time: 48 minutes

Calories: 245 kcal per serving

Variations

I sometimes add chopped spinach to the ricotta filling for extra greens. I also like using arrabbiata sauce when I want a little heat. For a richer topping, I sprinkle extra mozzarella over the rolls before baking.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the oven at 350°F until heated through, or I microwave a portion until warm.

Related Recipes:

Classic Egg Drop Soup

FAQs

Can I make Ricotta Stuffed Zucchini Involtini ahead of time?

Yes, I can assemble it ahead, cover it, and refrigerate it until I am ready to bake.

Do I need to peel the zucchini?

No, I leave the peel on because it helps the zucchini ribbons hold their shape.

Can I use store-bought marinara sauce?

Yes, I use store-bought marinara when I want to keep the recipe quick and easy.

How do I keep the zucchini from getting watery?

I prebake the zucchini ribbons briefly so they soften and release some moisture before rolling.

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as I use a gluten-free marinara sauce.

Conclusion

Ricotta Stuffed Zucchini Involtini is a simple, cheesy, and comforting meal that I enjoy for a light vegetarian dinner. I like serving it warm with extra marinara and a fresh salad on the side.

📖 Recipe: