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Ricotta Stuffed Zucchini Involtini Recipe (Cozy Italian Delight)

Ricotta Stuffed Zucchini Involtini

There’s something so heartwarming about a dish that brings family and friends together, and Ricotta Stuffed Zucchini Involtini does just that! This recipe combines the creamy richness of ricotta with the fresh taste of zucchini, creating a meal that's not only delightful but also quick to make.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Zucchini Involtini
  • 4 medium zucchinis the star of the dish, tender and perfect for stuffing
  • 1 cup ricotta cheese creamy and rich, it adds a wonderful texture
  • 1 cup shredded mozzarella cheese melts beautifully and brings a gooey goodness
  • 1/2 cup grated Parmesan cheese adds that savory, nutty flavor that complements the dish
  • 1 large egg helps bind the filling together
  • 2 cloves garlic minced, for that aromatic kick
  • 1 tsp fresh basil chopped, brings a hint of freshness
  • 1 tsp fresh oregano chopped, another layer of flavor
For the Marinara Sauce
  • 2 cups marinara sauce a delicious base for the zucchini
  • Olive oil for drizzling
  • Fresh basil leaves for garnish (optional)

Equipment

  • Oven
  • Baking Dish
  • Mixing Bowl
  • Small saucepan

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: Slice the zucchinis in half lengthwise. Use a spoon to scoop out the center of each half, creating a little boat, leaving about 1/4 inch of flesh. Set the scooped-out flesh aside for later.
  3. Step 3: In a mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, minced garlic, chopped basil, and oregano. Season with salt and pepper to taste. Mix until everything is well combined.
  4. Step 4: Heat the marinara sauce in a small saucepan over medium heat. If you want, add the reserved zucchini flesh to the sauce for extra flavor. Simmer for about 5 minutes.
  5. Step 5: Generously spoon the ricotta mixture into each zucchini boat.
  6. Step 6: Spread a thin layer of marinara sauce on the bottom of a baking dish. Place the stuffed zucchini on top and pour the remaining sauce over them. Drizzle with olive oil.
  7. Step 7: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the zucchini is tender and the cheese is bubbly and golden.
  8. Step 8: Allow the zucchini involtini to cool for a few minutes before serving. Garnish with fresh basil leaves if desired.

Notes

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 2 months.