5.0 from 6 votes
Zucchini involtini
These cheese ad herb filled zucchini rolls have a delicious balance of comfort factor and fresh flavors. Perfect as a side to many dishes, or make them the main event.
Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 4 (or
Calories: 262 kcal
Course:
Side Dish , Main Course
Cuisine:
Italian
Ingredients
For marinara sauce
- 1 tablespoon olive oil
- 1 clove garlic crushed
- 14 oz crushed tomatoes (14oz = 1 regular can)
For zucchini
- 18 oz zucchini courgette, approx 2 medium-large
- ½ tablespoon olive oil approx, to brush
For filling
- 1 cup ricotta (recommend whole milk)
- ½ cup grated parmesan (½ cup approx 1oz, lightly packed)
- ½ lemon zest ie from ½ lemon
- ½ tablespoon lemon juice
- 2 tablespoon chopped basil (finely chopped)
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
For marinara sauce (can be made ahead)
- Warm the olive oil in a small-medium skillet/frying pan over a medium heat. Once warm, add the garlic and stir to cook in the oil a minute to become fragrant but take care not to let it burn.
- Add the tomatoes, stir to mix and bring to a simmer. Let the sauce cook around 10 minutes to thicken slightly then remove from heat.
Cup of Yum
For zucchini
- Trim both ends of the zucchini and cut them into slices lengthwise - they should be relatively thin but not so thin they would fall apart (around medium coin thickness). Discard the edge pieces that are mainly skin.
- Brush both sides of the zucchini slices with oil then grill on both sides until they become flexible and have light grill markings. You want them soft but not falling apart.
For filling and to form and bake
- Preheat the oven to 425F/220C. Pour the marinara sauce into the bottom of an 8x8in (20x20cm) or similar equivalent sized baking dish.
- Place the ricotta, parmesan, lemon zest and juice, basil, salt and pepper in a small bowl and mix together well.
- Take spoonfuls of the filling mixture and place at the end each slice of grilled zucchini (spoonfuls should be around 2 teaspoon or a little more/less as fits the slice). Roll up each slice of zucchini around the filling.
- Place the rolled zucchini pieces into the marinara sauce, join side down, being careful not to squeeze out the filling. Bake for around 25 minutes so that the top becomes lightly dry and the sauce reduces slightly.
Notes
- You can make the marinara sauce ahead of time, cool it and store in a container in the fridge. Note the sauce here is not reduced quite as much as you might for some other uses as it will be baked in the oven and reduce further. Also, try to use San Marzano tomatoes if at all possible.
- You can also make the filling ahead and store in a container in the fridge. Zucchini can also be grilled ahead, though ideally just a few hours so that it doesn't become more moist from being in the fridge.
Nutrition Information
Calories
262kcal
(13%)
Carbohydrates
15g
(5%)
Protein
14g
(28%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
42mg
(14%)
Sodium
703mg
(29%)
Potassium
724mg
(21%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
905IU
(18%)
Vitamin C
34mg
(38%)
Calcium
298mg
(30%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4(or
Amount Per Serving
Calories 262
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 15g | 5% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 42mg | 14% |
| Sodium | 703mg | 29% |
| Potassium | 724mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 905IU | 18% |
| Vitamin C | 34mg | 38% |
| Calcium | 298mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.