This vegetarian Zucchini Involtini with Ricotta and pecorino cheese recipe is a summer delight that I advise you to try urgently!
The principle is very simple, it is in fact rolled zucchini, as if to form cannelloni around a delicious ricotta-based stuffing which is then seasoned as desired, at least with lemon zest, garlic and fresh herbs for example. We then place them in a gratin dish and add a good tomato sauce and grated pecorino, put them in the oven, and that’s it! For those who wish, there is the possibility of incorporating a little ricotta stuffing, it is also very good.
Well don’t worry, I’ll give you all the details below in the recipe card to make your own zucchini roulade dish at home.
In the recipe I do not precook the strips of zucchini because they are very thin and I like their still firm texture, but if you want them really soft or if you have fairly thick strips do not hesitate and do not pass them to 10 minutes in the oven, brushed with a little oil, while you prepare your ricotta-based stuffing.
I have a feeling that you will enjoy it and that you will never want to do without this delicious vegetarian dish! Besides, for those who can’t do without meat, you can always add a little sausage meat or stuffing, with ricotta, inside the involtini…
Zucchini Involtini with Ricotta and pecorino Recipe
The ingredients do you need to make Zucchini Involtini:
- medium sized zucchini
- ricotta cheese
- freshly grated pecorino or parmesan cheese
- tomato sauce or crushed tomato
- garlic cloves
- fresh herbs (basil, chives, oregano, etc.) finely chopped
- olive oil
- salt and pepper
Ingredient details and instructions are available further down the page in the recipe card.
Why will you love this recipe?
- It’s very simple and quick to prepare, just make tagliatelle with the zucchini, wrap them around a spoonful of ricotta stuffing then cook them in the oven in a delicious tomato sauce.
- Its flavors are exquisite, between the ricotta-based zucchini cannelloni stuffing and the slightly garlicky tomato sauce, it is a pure delight.
- Its textures are extra, melting and creamy, you will love it.
- And what’s more, it’s vegetarian and seasonal! You might as well take advantage of it while it’s still possible to find zucchini at the market, for a few weeks…
Other recipes you might also enjoy:
- Eggplant and Ricotta Cannelloni
- Spinach and ricotta cannelloni with tomato sauce
- Vegetarian Zucchini and Ricotta Cheese Lasagna
Zucchini Involtini with Ricotta Recipe
Ingredients
- 3 medium sized zucchini
- 200 g ricotta
- 100 g freshly grated pecorino or parmesan
- 200 g tomato sauce or crushed tomato
- 2 garlic cloves
- 1 handful fresh herbs (basil, chives, oregano, etc.) finely chopped
- Olive oil
- Salt and pepper
Instructions
- Wash the zucchini and cut the ends, then cut them into slices, using a mandolin or peeler.
- For the tomato sauce, in a pan, heat 1 clove of pressed garlic for 3 minutes with a drizzle of olive oil.Then add the sauce or crushed tomatoes, salt and pepper.Cook covered for ten minutes.Then spread the tomato sauce at the bottom of a baking dish.
- Preheat your oven to 180°C/350°F.
- Prepare the stuffing by mixing the ricotta with the 50 g of grated pecorino, as well as the chopped herbs and a pressed garlic clove, then season with pepper.Add a spoonful of stuffing to the end of the zucchini strip and roll it up.Repeat with the remaining zucchini strips and arrange them in the dish on top of the tomato sauce.
- Sprinkle with the rest of the pecorino.
- Bake for about 15 to 20 minutes at halfway height.You can serve with fresh basil leaves on top.Enjoy your food !
Dis you like my recipe ?
If you make my Zucchini Involtini recipe, thank you very much for leaving me a little comment and rating the recipe. And of course, don’t forget to tag me Instagram if you share it, I always like to see your creations.
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