This Zucchini Involtini is so delicious. It is also vegetarian and gluten-free, so it is ticking many boxes for family and friends with different dietary needs.
Involtini is an Italian dish that consists of cheese filling, and it is then rolled up in an outer layer. The outer layer can vary. Some inclusions are beef, chicken, vegetables, etc. Eggplant Involtini is very well-known and popular, but this zucchini involtini is equally delicious.
I enjoyed this beautiful recipe for Zucchini Involtini last Friday night. It was just our daughters at home and me. We all relished in this beautiful dish and greedily scooped up the extra sauce with homemade garlic bread.
The tomato sauce for this Zucchini Involtini is a sauce that I often have in the fridge. I like to make a batch of it to help us during busy weeks. It is fabulous for pasta nights, pizza bases, to top chicken parma. It is wonderful for a marinara sauce, tuna pasta and a sublime saganaki. The sauce also freezes well.
Make Ahead and Storing:
As I have mentioned, the sauce can be made in advance and then makes quick work of this Zucchini Involtini. But if you don’t have some on hand, it is a very quick and easy tomato sauce to make. The dish can be assembled up to a day in advance and kept covered in the fridge before baking. Leftovers can be kept in an airtight container in the fridge for up to 3 days and reheated.
What to serve Zucchini Involtini with:
Zucchini Involtini is gorgeous on its own, but here are some serving suggestions that work well and still keep things nice and easy.
A wonderful tomato salad like this one here
A simple green salad or steamed greens
I hope this recipe for homemade Zucchini Involtini keeps this fun and delicious, and inspiring in your kitchen.
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Zucchini Involtini in tomato sauce
- 1 Saucepan
- 1 Baking tray
- 60 ml olive oil
- I brown onion diced
- 2 cloves of garlic peeled and finely diced or grated
- 1 x 700ml passata or sugo or use 2 x 400g tins of crushed tomatoes
- A small pinch of Aleppo pepper or chilli flakes
- 1 teaspoon of sweet smoked paprika
- 50 g butter
- 4 zucchini
- 40 ml olive oil
- Sea salt
- 1 cup of fresh ricotta
- ½ cup mozzarella
- 1 egg
- 1 cup of baby spinach leaves chopped
- ½ cup of flat leaf parsley leaves chopped
- 1 lemon zest & juice of
- Sea salt
- Freshly cracked black pepper
- ½ cup grated mozzarella
- Extra virgin olive oil to drizzle
- Fresh basil or oregano leaves to serve (optional)
- Heat oil in a saucepan over medium heat. Sautee the onion for 5 minutes, stirring often.
- Add the garlic and cook, stirring for 1 minute.
- Add the passata (carefully so as it doesn’t splash at you). Then add the chilli and paprika. Season with sea salt & freshly cracked black pepper and add the butter. Cover and simmer for 15 minutes.
- Heat the oven to 220oC.
- Prepare 2 baking trays by lining them with baking paper.
- Slice the zucchini, lengthways into 0.5 cm thick slices. Brush the zucchini with a little olive oil & sprinkle with sea salt & a little sumac. Place in the oven for 15 minutes.
- Mix together the ricotta, mozzarella, egg, spinach, parsley, lemon zest and juice, sea salt & freshly cracked black pepper.
- Take a large baking dish and place a couple of spoonful’s of the tomato sauce across the base. Place a good tablespoon or more of the ricotta mixture at one end of the zucchini & roll up. Place this in the baking dish & repeat with the other zucchini. Top with the remaining tomato sauce and top with the mozzarella. Drizzle with some extra virgin olive oil & bake for 25 minutes.