Zucchini involtini

Zucchini involtini

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.

Serve warm!