Ingredients needed
Zucchini/Courgette. Olive oil. Ricotta cheese. I used creamy ricotta. Ricotta salata can also work but you might need to add a dollop of sour cream or cream cheese to add creaminess. Mozzarella. Parmesan cheese. Fresh basil. Dried oregano. Fresh garlic cloves. Lemon zest and lemon juice. Salt and black pepper. Tomato sauce. I used my roasted tomato sauce recipe but you can use any tomato or marinara sauce of your choice.
How to make zucchini involtini (summary)
Can I make this ahead?
The dish can be assembled up to a day in advance and kept covered in the fridge before baking. Leftovers can be kept in an airtight container in the fridge for up to 3 days and reheated in the oven or microwave until hot throughout.
What to serve with zucchini involtini
Involtini is a great vegetarian main dish and can be served on its own but if you wanted a more complete meal, adding a loaf of crusty bread or a green salad to keep it low carb is a great idea. It also makes a great side dish to protein and will be delicious served with chicken, pork or steak.
Easy focaccia bread Green salad with lemon Parmesan dressing
Zucchini recipes
