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Ricotta Stuffed Zucchini Involtini

Ricotta Stuffed Zucchini Involtini: Healthy Comfort Made Easy

Ricotta Stuffed Zucchini Involtini is a healthy, low-carb twist on traditional pasta dishes, perfect for a comforting meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 rolls
Course: Dinner
Cuisine: Italian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Rolls
  • 2 medium Zucchini The star of this recipe acts as a healthy, low-carb wrapper.
  • 1 cup Ricotta Cheese Adds creamy richness to the filling.
  • 1/2 cup Parmesan Cheese Brings a nutty flavor; use nutritional yeast for a vegan option.
  • 1/4 cup Basil Leaves Fresh herbs enhance the dish's flavor.
For the Sauce & Topping
  • 2 cups Tomato Sauce Keeps the rolls moist and adds flavor.
  • 1 cup Mozzarella Cheese Melts beautifully on top.

Equipment

  • oven
  • Baking Sheet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Thinly slice the zucchini into 1/4-inch strips and roast them in the oven for about 10 minutes.
  3. Combine ricotta cheese, grated parmesan, and fresh basil in a bowl to form a creamy filling.
  4. Spread the ricotta filling onto each zucchini slice and roll them tightly.
  5. Spread a layer of tomato sauce in a baking dish and arrange zucchini rolls seam-side down.
  6. Top with shredded mozzarella cheese and bake for about 20 minutes until golden.

Nutrition

Serving: 1rollCalories: 280kcalCarbohydrates: 15gProtein: 18gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 900IUVitamin C: 15mgCalcium: 250mgIron: 1.5mg

Notes

These rolls can be prepped a day in advance and baked when ready to serve.

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