Description
Zucchini & Mushroom Ricotta Involtini in Tomato Sauce is a light and comforting dish packed with fresh flavors and creamy filling.
Ingredients
Scale
- For the Zucchini: 2 pounds zucchini, thinly sliced lengthwise
- 2 tablespoons olive oil
- 1–2 teaspoons salt
- For the Ricotta–Mushroom Filling: 1 cup ricotta cheese
- 1 cup finely chopped mushrooms (cremini, white, or baby bella)
- 1 garlic clove, minced
- 4 tablespoons fresh basil, chopped
- 1 teaspoon dried oregano
- Zest of 1 lemon
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 1 teaspoon salt
- ½ teaspoon black pepper
- For the Tomato–Mushroom Sauce: 3 cups tomato sauce
- 1 cup sliced mushrooms
- 1 tablespoon olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Prepare the Zucchini
- Preheat your oven to 390°F (200°C).
- Slice the zucchini into thin ribbons using a mandolin or sharp knife.
- Arrange the slices on a baking sheet, drizzle with olive oil, and sprinkle with salt.
- Roast for 10 minutes or until softened enough to roll.
- Pat dry with paper towels to remove extra moisture.
- Cook the Sauce Mushrooms
- In a small pan, warm 1 tablespoon olive oil over medium heat.
- Add the sliced mushrooms and cook 3–4 minutes until softened.
- Add the minced garlic, season with salt and pepper, and cook another 30 seconds.
- Stir the cooked mushrooms into the tomato sauce.
- Set aside.
- Make the Filling
- In a bowl, mix together: ricotta, chopped mushrooms, minced garlic, basil, oregano, lemon zest, mozzarella, Parmesan, salt, and pepper.
- Blend until creamy and well combined.
- Assemble the Involtini
- Lay one zucchini slice flat.
- Spoon 1–2 teaspoons of the ricotta–mushroom filling onto one end and roll tightly.
- If the slices are thin, use two overlapping slices per roll.
- Repeat until all rolls are formed.
- Bake
- Spread the mushroom tomato sauce in the bottom of a baking dish.
- Place the zucchini rolls seam-side down into the sauce.
- Top with a little extra mozzarella if desired.
- Cover with foil and bake for 15 minutes.
- Uncover and bake an additional 5–10 minutes, until bubbling and lightly golden.
- Serve
- Remove from the oven, garnish with fresh basil, and serve warm.
- This pairs beautifully with pasta, crusty bread, or a simple green salad.
Notes
- This dish is light and fresh.
- Use different types of mushrooms for varied flavors.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 35mg