Here are some very cute zucchini rolls with a ricotta and herbs filling for a very springy fresh vibe. Roll it, put that in a thin layer of tomato sauce, sprinkle with cheese, bake and done!
It also works well with eggplants but... I don't like eggplants! So zucchini are a good compromise! Even if you're not a fan of mint in savory dishes, please add it to the filling, it makes it so so good, balances out the very rich ricotta.
Zucchini involtini (serves 2-3) :
- 2 big zucchini
- 250g ricotta
- 10 baby spinach leaves
- 1 can tomato sauce
- 4 mint leaves
- 4 basil leaves
- 50g grated parmesan
- 1 handful shredded mozzarella
- Olive oil
- Black pepper
Preheat the oven at 180°C/350°F.
Slice the zucchini length wise. Use a mandolin if possible.
Grill them in a pan, a minute on each side in a little bit of olive oil.
Prep the filling by mixing the ricotta, thinly chopped basil and mint, chopped spinach, parmesan and a good pinch of black pepper.
Spread a layer of tomato sauce in a baking dish.
Add a spoon of filling on one end of the zucchini and roll gently. Add it to the baking dish and repeat with the other zucchini slices.
Add a drop of tomato sauce on each rolls, sprinkle with grated mozzarella.
Bake for 20 minutes at 180°C.