If you want a lighter, cheesy low-carb alternative to baked pasta, this ricotta-stuffed Zucchini Involtini is an excellent choice. Thin zucchini slices are filled with a creamy ricotta and Parmesan mixture, rolled into neat little bites and baked with tomato sauce and melted mozzarella. This vegetarian and gluten-free dish is satisfying, easy to make, and ideal for meal prep.
What is Zucchini Involtini?
Involtini refers to a rolled dish with a savory filling. In this recipe, thin zucchini slices are spread with a ricotta and Parmesan filling, rolled up and baked in tomato sauce. The result is reminiscent of a light, vegetable-forward lasagna—great when you want the comfort of cheesy Italian flavors without the heaviness of pasta.
Why you’ll love this recipe
- Naturally vegetarian, gluten-free, low-carb and suitable for many keto meal plans.
- Zucchini replaces pasta for a lighter, fresher alternative with great texture.
- Easy to prepare ahead of time—assemble, refrigerate, and bake when you’re ready to serve.
Key ingredients you’ll need
- Zucchini: Choose thick, uniform zucchinis so the slices roll evenly.
- Ricotta: Fresh whole-milk ricotta gives the creamiest filling.
- Parmesan: Use real Parmigiano-Reggiano for the best flavor.
- Egg: Binds the filling so it holds together while baking.
- Tomato sauce: Any simple marinara or tomato sauce you like works well.
- Mozzarella: Shredded mozzarella for a golden, melty topping.
- Basil: Fresh basil to garnish and brighten the dish.
How to make Zucchini Involtini
Begin by slicing the zucchinis lengthwise into roughly 1/4-inch thick slices using a mandolin, vegetable peeler, or sharp knife. Toss the slices with a little olive oil, salt and pepper, then roast at 400°F (about 200°C) for 8–10 minutes to remove excess moisture and make them pliable for rolling.
While the zucchini softens, whisk together the ricotta filling: ricotta, grated Parmesan, chopped basil, minced garlic, salt, pepper and an egg. Adjust seasoning to taste before adding the egg if your ricotta is already salted.
Spoon a line of filling along each zucchini slice and roll it up tightly. A little filling peeking out the ends is fine. Spread a thin layer of tomato sauce across the bottom of a baking dish, arrange the rolls seam-side down, add a touch more sauce on top and sprinkle with shredded mozzarella.
Bake at 400°F (200°C) for about 8–10 minutes, until heated through and the cheese has melted. Garnish with fresh basil and serve hot.
Expert tips
- Pick thick, even zucchinis so your rolls are consistent and easier to fill.
- A mandolin speeds up slicing, but a sharp knife or vegetable peeler works fine—just keep slices around 1/4 inch thick.
- Don’t slice the zucchini too thin; they will shrink further while roasting and may tear if overly thin.
- Taste and adjust seasoning before adding the egg to the ricotta if your cheese is pre-salted.
- For a lighter filling, pressed cottage cheese can replace ricotta—press out excess liquid first to avoid a runny filling.
Recipe Video
More recipes you may like
- Vegan Butternut Squash Mac And Cheese
- One Pot Tomato Basil Pasta
- Veggie Pesto Pasta
If you try this Ricotta Stuffed Zucchini Involtini, leave a comment and rating to share how it turned out. Garnish with fresh basil and enjoy—these roll-ups pair well with a simple green salad or crusty bread for those who want it.
Ricotta Stuffed Zucchini Involtini
- Author: Jessica Hoffman
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main
- Method: Bake
- Cuisine: Italian
- Diet: Vegetarian
Description
This Zucchini Involtini is filled with ricotta and baked in tomato sauce for a low-carb, cheesy meal that’s full of flavor.
Ingredients
Units
Zucchinis
- 4 zucchinis
- 1 tbsp olive oil
- Pinch of salt & pepper
Ricotta filling
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped basil leaves
- 1 garlic clove, minced
- Salt & pepper to taste
- 1 egg
Other ingredients
- 1 jar of your favorite tomato sauce
- 1 cup shredded mozzarella cheese
- Fresh basil to garnish
Instructions
- Prep the zucchini: Slice the zucchini lengthwise about 1/4 inch thick, toss with olive oil, salt and pepper and bake at 400°F (200°C) for 8–10 minutes.
- Make the filling: Combine ricotta, Parmesan, basil, garlic, salt, pepper and egg in a bowl until smooth.
- Assemble the rolls: Spread filling along each zucchini slice and roll up. Spread tomato sauce in the bottom of an oven-safe pan or baking dish, place rolls seam-side down, add a little more sauce and sprinkle with mozzarella.
- Bake: Bake at 400°F (200°C) for 8–10 minutes or until warmed through and cheese is melted. Garnish with fresh basil.
Notes
Choose thick, uniform zucchinis for even rolls. A mandolin or vegetable peeler makes quick work of slicing. Avoid oversaucing the pan to prevent the dish from becoming watery. If substituting cottage cheese for ricotta, press out excess liquid first.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 438
- Sugar: 8g
- Sodium: 300mg
- Fat: 24.2g
- Saturated Fat: 8g
- Carbohydrates: 22.6g
- Fiber: 6.2g
- Protein: 31g