Cheesy Zucchini Involtini
This cheesy zucchini involtini recipe is easy to make and perfect for summer. For a heartier meal, add a side of al dente pasta. For a lower carb option, enjoy this recipe with a simple side salad. No matter what, this cheesy zucchini involtini recipe is guaranteed to be a hit. Plus, it’s the perfect way to use up extra zucchini from the garden.
What’s great, is that with Delallo’s high-quality products most of the work is done for you! For this recipe, you’ll need their Pomodoro Marinara Sauce, Grated Parmesan Cheese, and Private Reserve Extra Virgin Olive Oil.
This recipe is sponsored by Delallo Foods. I was compensated for my time, but all opinions are my own.
Ingredients Needed for Cheesy Zucchini Involtini
Zucchini – For this recipe, you will need 3-4 zucchini depending on size. Using a mandoline, slice the zucchini into 40 thin strips about ¼ inch thick. This will yield about 20 zucchini involtini. You will also need a little Delallo Private Reserve Extra Virgin Olive Oil to help soften the zucchini.
Ricotta Mixture – Combine whole milk ricotta cheese, Delallo Grated Parmesan Cheese, lemon zest, lemon juice, onion powder, garlic powder, oregano, salt, black pepper and one egg yolk.
Delallo Marinara Sauce – For this recipe, you’ll need one jar of Delallo Pomodoro Marinara Sauce.
Seasonings / Toppings – Add extra grated parmesan cheese and cracked black pepper to the top of the zucchini before baking. Option to add red pepper flakes and / or shredded mozzarella cheese for an extra cheesy dish. Finish the dish with freshly chopped Italian parsley.
How to Make Zucchini Involtini
Preheat the oven to 400 degrees. Over medium / low heat, add one jar of Delallo Pomodoro Marinara Sauce to a sauce pot.
Grab a baking tray and drizzle it with Delallo Private Reserve Extra Virgin Olive Oil. Using a mandoline, slice the zucchini and place it on the baking tray. Bake for 3-4 minutes so the zucchini is soft enough to roll.
In a mixing bowl, combine the whole milk ricotta cheese, Delallo grated parmesan cheese, lemon zest, lemon juice, onion powder, garlic powder, oregano, salt, black pepper, and one egg yolk. Mix well.
Layer the edges of two zucchini together so it gives you more surface area for the cheese. Add two tablespoons of the ricotta cheese mixture to the zucchini and roll them up. Once they’re all rolled, nestle them into the warmed sauce.
Top with extra grated parmesan and cracked black pepper. Option to add red pepper flakes and shredded mozzarella. Bake uncovered for 20-25 minutes. Broil for 2-3 minutes for a crispy top.
Top with freshly chopped parsley and enjoy. Serve hot and enjoy.
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave. Looking for more recipes?
Cheesy Zucchini Involtini
Ingredients
- 3-4 zucchini , sliced in ¼ thick slices, 40 slices makes 20
- 1 tablespoon Private Reserve Extra Virgin Olive Oil , Delallo Foods
- 1 jar Pomodoro Marinara Sauce, Delallo Foods
- ½ cup Grated Parmesan Cheese, Delallo Foods, plus extra as garnish
- 16 ounces whole milk ricotta cheese
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1.5 teaspoons onion powder
- 1.5 teaspoon garlic powder
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon cracked black pepper , plus extra as garnish
- 1 egg yolk
- 1 tablespoon Italian parsley, chopped small
Equipment
- 1 mandoline for slicing zucchini
- 1 baking tray
- 1 oven safe saute pan
Instructions
- Preheat the oven to 400 degrees. Over medium / low heat, add one jar of Delallo Pomodoro Marinara Sauce to a sauce pot. Grab a baking tray and drizzle it with Delallo Private Reserve Extra Virgin Olive Oil. Using a mandoline, slice the zucchini and place it flat on the baking tray. Bake for 3-4 minutes so the zucchini is soft enough to roll.
- In a mixing bowl, combine the whole milk ricotta cheese, Delallo grated parmesan cheese, lemon zest, lemon juice, onion powder, garlic powder, oregano, salt, black pepper, and one egg yolk. Mix well.
- Layer the edges of two zucchini together so it gives you more surface area for the cheese. Add two tablespoons of the ricotta cheese mixture to the zucchini and roll them up. Once they’re all rolled, nestle them into the warmed sauce.
- Top with extra grated parmesan and cracked black pepper. Option to add red pepper flakes and shredded mozzarella. Bake uncovered for 20-25 minutes. Broil for 2-3 minutes for a crispy top.Top with freshly chopped parsley and enjoy. Serve hot and enjoy.
One Comment on “Cheesy Zucchini Involtini”
This was the perfect dish for my gluten-free dinner guest! Honestly, I will be making it again, exactly as shown even when she isn’t coming over. It’s that good!