Description
Ricotta Stuffed Zucchini Involtini is a cozy vegetarian dish made with tender zucchini ribbons, creamy ricotta filling, and rich marinara sauce. It is comforting, cheesy, and light enough for an easy weeknight dinner.
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
Instructions
- Preheat the oven to 400°F.
- Slice the zucchini lengthwise into thin ribbons.
- Brush the zucchini lightly with olive oil and bake for 8 minutes to soften.
- In a bowl, mix the ricotta, mozzarella, Parmesan, egg, basil, Italian seasoning, garlic powder, salt, and black pepper until combined.
- Spread marinara sauce evenly into the bottom of a baking dish.
- Spoon the ricotta filling onto each zucchini slice, roll tightly, and place seam-side down in the baking dish.
- Spoon additional marinara sauce over the zucchini rolls.
- Bake for 20 minutes until the sauce is bubbly and the zucchini is tender.
- Let cool slightly before serving.
Notes
Add chopped spinach to the ricotta filling for extra greens.
Use arrabbiata sauce for a spicier flavor.
Sprinkle extra mozzarella on top before baking for a cheesier finish.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven or microwave until warmed through.
This recipe is naturally gluten free when using gluten-free marinara sauce.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 245 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 75 mg
