Cheesy Zucchini Involtini
Prep Time: 20 minutes mins
Cook Time: 22 minutes mins
Total Time: 45 minutes mins
This cheesy zucchini involtini recipe is easy to make and perfect for summer. For a heartier meal, add a side of al dente pasta.
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.
Serving: 1serving, Calories: 74kcal, Carbohydrates: 4g, Protein: 4g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Cholesterol: 23mg, Sodium: 343mg, Potassium: 217mg, Fiber: 1g, Sugar: 2g, Vitamin A: 362IU, Vitamin C: 8mg, Calcium: 85mg, Iron: 1mg
Course: Main Course
Cuisine: American
Calories: 74