This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
These zucchini involtini, filled with a mix of several cheeses, are bathed in tomato sauce and topped with melting mozzarella. Grilled in the oven, they're delicious, tasty and so easy to prepare!
💙 Why you'll love them
- Super-simple to prepare - just pre-cook the zucchinis, garnish and finish cooking.
- In season and vegetarian.
- Truly incredible and packed with flavors - once you've tried them, you'll be making them again as soon as the zucchini shows its face!
- Trip to Italy guaranteed, in a single bite.
😍For zucchini lovers...
🧀 Notes on ingredients
You'll need the following ingredients to make these cheesy zucchini involtini. You can find the quantities in the recipe card below.
- Zucchini - green or yellow (note that yellow zucchini are often smaller and won't cook as long). It's high season from May to October included.
- Herbs - thyme, oregano, basil. Take them fresh, dried or frozen, depending on what you have on hand!
- Cheeses - I mix the feta and ricotta cheeses, and top with grated mozzarella so that it gets melty in the oven. But you can of course substitute other cheeses you like - Swiss cheese, goat cheese, etc...
- Tomato sauce adds an extra touch of summer to this recipe! You can choose the one you like - classic, Pomodoro, Arrabbiata, vegetables, basil, etc...
🍆Variations
- Other vegetables - this recipe is also really delicious with eggplants instead of zucchinis.
- Vegan and dairy-free - replace the feta, ricotta and grated mozzarella with the vegan cheeses of your choice.
- Gluten-free - check that your cheeses and tomato sauce are gluten-free.
👩🏻🍳 Chef's tips
- Cut thin slices of zucchini - the thinner they are, the faster they will bake.
- Adjust the baking time according to the thickness of your slices.
✨How to make the best zucchini involtini?
La recette en détail et les quantités sont à retrouver dans la fiche recette en bas.
- Preheat oven to 392°F/200°C. Scrub your zucchinis under water, then cut off both ends and slice into thin slices (4-5 mm thick, if using a mandolin).
- Place the zucchini slices and parchment paper on an ovenproof baking sheet. Drizzle olive oil, salt and 1 tablespoon thyme over all the strips, then bake for 10 minutes (or even 15, depending on the thickness of your strips).
- While they're baking, prepare the garnish - in a bowl, mix the ricotta, feta, lemon juice, the last tablespoon of thyme, oregano, cayenne pepper, salt and pepper. Taste to check if you like, and adjust if necessary.
- Remove the slices from the oven, place a small amount of filling on one end of each and roll up one by one.
- Spread the tomato sauce in an ovenproof dish. Then add the zucchini rolls and sprinkle with grated mozzarella. Bake at 392°F/200°C for 10 to 15 minutes. Finish cooking for 1 to 2 minutes on the grill mode, staying well in front of the oven (it goes very quickly) - the mozzarella on top should be melted.
- Remove the dish from the oven, add a few fresh basil leaves and enjoy!
💡 Frequently Asked Questions
What to serve with these zucchini involtini?
I recommend going for a delicious salad with an original vinaigrette.
What wine to drink with this recipe?
Red and rosé wines are perfect for warm summer evenings.
❄️Storage
- Store - let them cool to room temperature then place in an airtight container in the refrigerator, for up to 2 days.
- Reheat - place in the oven at 300°F/150°C for a few minutes.
😋 Other summer gems
If you make those zucchini involtini, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Zucchini involtini
These zucchini involtini, filled with a mix of several cheeses, are bathed in tomato sauce and topped with melting mozzarella. Grilled in the oven, they're delicious, tasty and so easy to prepare!
Ingredients
- 2 zucchinis
- 1 tablespoon olive oil
- 2 tablespoons oregano
- 2 tablespoons thyme
- 5.25 oz ricotta
- 1 pinch Cayenne pepper
- 2.65 oz feta cheese
- ½ teaspoon salt
- ½ lemon
- 7.05 oz tomato sauce
- 2.82 oz shredded mozzarella cheese
- ½ black pepper
- 10 fresh basil leaves
Instructions
- Preheat oven to 392°F/200°C. Scrub your zucchinis under water, then cut off both ends and slice into thin slices.
- Place the zucchini slices and parchment paper on an ovenproof baking sheet. Drizzle olive oil, salt and 1 tablespoon thyme over all the strips, then bake for 10 minutes (or even 15, depending on the thickness of your strips).
- While they're baking, prepare the garnish - in a bowl, mix the ricotta, feta, lemon juice, the last tablespoon of thyme, oregano, cayenne pepper, salt and pepper. Taste to check if you like, and adjust if necessary.
- Remove the slices from the oven, place a small amount of filling on one end of each and roll up one by one.
- Spread the tomato sauce in an ovenproof dish. Then add the zucchini rolls and sprinkle with grated mozzarella. Bake at 392°F/200°C for 10 to 15 minutes. Finish cooking for 1 to 2 minutes on the grill mode, staying well in front of the oven (it goes very quickly) - the mozzarella on top should be melted.
- Remove the dish from the oven, add a few fresh basil leaves and enjoy!
Notes
- Store - let them cool to room temperature then place in an airtight container in the refrigerator, for up to 2 days.
- Reheat - place in the oven at 300°F/150°C for a few minutes.
Nutrition
Serving: 1serving | Calories: 499kcal | Carbohydrates: 24g | Protein: 27g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 103mg | Sodium: 1823mg | Potassium: 1095mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2142IU | Vitamin C: 68mg | Calcium: 708mg | Iron: 6mg
Répondre