Ricotta, Parmesan and Dill stuffed Zuchinni Involtini
Zuchinni rolls stuffed with ricotta, parmesan and dill and then baked in a delicious garlic infused tomato sauce dotted with gooey mozzarella. Served hot out of the oven with some fresh basil. Such a delicious and light summer dish! In fact it tastes like the essence of summer in a bowl!
Equipment
- mandoline
Ingredients
- 2-3 medium whole zuchinni, sliced lengthwise on mandoline
- 1 28 oz can of good whole tomatoes San Marzano or nice italian brand
- 2 tbsp fresh chopped dill
- 475 grams ricotta cheese
- 1/2 cup freshly grated parmesan
- 1/4-1/2 cup cubed mozarella I used a full fat mozarella
- 8-10 whole garlic cloves, sliced thin
- 1/3 cup olive oil extra virgin
- 1 tsp red hot pepper flakes can less or more to taste
- salt to taste
- pepper to taste
- fresh basil to garnish
Instructions
Tomato Sauce
- Coat a large heavy bottomed saucepan with a generous amount of olive oil.
- Add in your thinly sliced garlic and red hot pepper flakes. Let cook for a minute or two while stirring until fragrant.
- Carefully (it will spatter) add in your whole tomatoes. Crush them with a fork or potato masher or with your hands before adding.
- Lower the heat a little and let simmer for about 20 minutes.
- Season with salt to taste.
For the cheese Mixture
- Mix together the ricotta, parmesan and dill. Set aside
For the Involtini
- Lay two slices of zuchinni overlapping a little on a clean work surface.
- Place a heaping tbsp of the cheese mixture on one end.
- Carefully roll the zuchinni to encase the cheese
- Place the rolled zuchinni into the tomato sauce.
- Dot with some cubed mozarella throughout
- Bake at 375F for about 30 minutes.
- Let sit a couple minutes before serving
- Wonderful served with crusty bread and a simple light salad.