If you want a lighter, cheesy, low-carb alternative to baked pasta, this Ricotta Stuffed Zucchini Involtini is for you. Thin zucchini slices are filled with a ricotta-parmesan mixture, rolled into neat bites, topped with tomato sauce and mozzarella, then baked until warm and bubbly. This recipe is vegetarian and gluten-free and makes a satisfying main dish.
What is Zucchini Involtini?
Involtini refers to a rolled dish that’s stuffed with a flavorful filling. Here, zucchini slices replace pasta sheets and are filled with a creamy ricotta and parmesan mixture. The result is similar to a lighter lasagna or baked ziti but without the carbs, making it perfect for those seeking a healthier, satisfying meal.
Why you’ll love this recipe
- Naturally vegetarian, gluten-free, low-carb, and keto-friendly.
- Zucchini replaces pasta for a lighter, fresher texture.
- Easy to prepare ahead and reheat for a quick dinner.
Key ingredients you’ll need
- Zucchini: Choose thick, uniform zucchinis so each roll is similar in size.
- Ricotta: Fresh ricotta gives the best texture and flavor.
- Parmesan: Use real Parmigiano-Reggiano if possible.
- Egg: Binds the filling so it holds together when baked.
- Tomato sauce: Any good-quality jarred or homemade sauce works well.
- Mozzarella: Shredded mozzarella melts beautifully on top.
- Basil: Fresh leaves to finish and garnish.
How to make Zucchini Involtini
Begin by slicing the zucchini lengthwise into roughly 1/4-inch thick slices using a mandolin, vegetable peeler, or a sharp knife. Toss the slices with olive oil, salt and pepper, then roast at 400°F (200°C) for about 10 minutes. This draws out excess moisture and makes the slices pliable for rolling.
While the zucchini roasts, combine the ricotta filling: ricotta, grated parmesan, chopped basil, minced garlic, salt, pepper, and the egg. Mix until smooth and season to taste—some ricotta can be salty, so adjust accordingly.
To assemble, place a spoonful of filling along the center of each zucchini slice and roll it up. A little filling peeking out is fine. Spread a thin layer of tomato sauce in the bottom of an oven-safe pan or baking dish, arrange the zucchini rolls seam-side down, spoon a bit more sauce over them, and sprinkle with shredded mozzarella.
Bake at 400°F (200°C) for about 8–10 minutes, until heated through and the cheese has melted. Finish with fresh basil leaves and serve immediately.
Expert tips
- Pick zucchinis that are thick and consistent in size so the rolls are even and easy to roll.
- If you have one, a mandolin makes quick work of even slices; otherwise use a sharp knife or vegetable peeler.
- Aim for about 1/4-inch slices. If they’re too thin they may tear when rolled after baking.
- Taste the ricotta mix before adding the egg and adjust salt and pepper—some ricotta is already seasoned.
- For a lighter filling, pressed cottage cheese can replace ricotta, but drain well first to avoid excess moisture.
Recipe Video
More recipes you may like
- Vegan Butternut Squash Mac And Cheese
- One Pot Tomato Basil Pasta
- Veggie Pesto Pasta
If you try this Ricotta Stuffed Zucchini Involtini, please leave a comment or rating to share how it turned out. Fresh herbs and a simple salad make a great pairing with this dish.
Ricotta Stuffed Zucchini Involtini
- Author: Jessica Hoffman
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main
- Method: Bake
- Cuisine: Italian
- Diet: Vegetarian
Description
This Zucchini Involtini combines creamy ricotta, tangy tomato sauce, and melted mozzarella for a comforting, low-carb meal that still feels indulgent.
Ingredients
Zucchinis
- 4 zucchinis
- 1 tbsp olive oil
- Pinch of salt & pepper
Ricotta filling
- 1 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped basil leaves
- 1 garlic clove, minced
- Salt & pepper to taste
- 1 egg
Other ingredients
- 1 jar of your favorite tomato sauce
- 1 cup shredded mozzarella cheese
- Fresh basil to garnish
Instructions
- Prep the zucchini: Slice the zucchini lengthwise about 1/4 inch thick. Toss with olive oil, salt and pepper. Roast at 400°F (200°C) for 10 minutes to remove moisture and soften the slices.
- Make the filling: In a bowl, combine ricotta, parmesan, basil, garlic, salt, pepper and the egg until smooth. Taste and adjust seasoning.
- Assemble: Spread a thin layer of tomato sauce in the bottom of an oven-safe pan. Place a spoonful of filling along each zucchini slice and roll up. Arrange the rolls seam-side down in the pan, add a little more sauce over them, and sprinkle with mozzarella.
- Bake: Bake at 400°F (200°C) for 8–10 minutes until heated through and the cheese is melted. Garnish with fresh basil and serve.
Notes
Choose thick, uniform zucchinis for even rolls. If the pan is overloaded with sauce, the dish can become watery, so use sauce sparingly on the bottom and a light spoonful over the rolls.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 438
- Sugar: 8g
- Sodium: 300mg
- Fat: 24.2g
- Saturated Fat: 8g
- Carbohydrates: 22.6g
- Fiber: 6.2g
- Protein: 31g