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These zucchini involtini filled with a blend of cheeses are bathed in tomato sauce and topped with grated mozzarella. Grilled in the oven, they're delicious, tasty and so easy to prepare!
💙 Why you'll love them
- They're super-simple to make: just pre-cook the zucchinis, garnish and finish cooking.
- They are seasonal and vegetarian.
- They can be adapted to other ingredients: you can make delicious eggplant involtini for example!
- They are truly incredible and full of flavor: once you've tried them, you'll be making them again as soon as the zucchini shows its face!
- They'll take you all the way to Italy in a single bite.
🧀 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 grates 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...
✅ Vegan, gluten-free and dairy-free version
- To make this recipe vegan and dairy-free, replace the feta, ricotta and grated mozzarella with the vegan cheese of your choice.
- For a gluten-free recipe, 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 cook.
- Adjust the cooking time according to the thickness of your slices.
💡 Frequently Asked Questions
I recommend accompanying them with a salad and a vinaigrette.
Red and rosé wines are perfect for warm summer evenings.
❄️Storage
Place in an airtight container, then in the fridge. This means you can keep them for about 2 days.
To 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
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 strips.
- Place the zucchini strips 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 cooking, 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 strips 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 gratinated.
- Remove the dish from the oven, add a few fresh basil leaves and enjoy!
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