Go Back
Ricotta Parmesan Dill Zucchini Involtini Picture
Jaime

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!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Vegetarian
Ingredients Equipment Method

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

Equipment

  • mandoline

Method
 

Tomato Sauce
  1. Coat a large heavy bottomed saucepan with a generous amount of olive oil.
  2. Add in your thinly sliced garlic and red hot pepper flakes. Let cook for a minute or two while stirring until fragrant.
  3. Carefully (it will spatter) add in your whole tomatoes. Crush them with a fork or potato masher or with your hands before adding.
  4. Lower the heat a little and let simmer for about 20 minutes.
  5. Season with salt to taste.
For the cheese Mixture
  1. Mix together the ricotta, parmesan and dill. Set aside
For the Involtini
  1. Lay two slices of zuchinni overlapping a little on a clean work surface.
  2. Place a heaping tbsp of the cheese mixture on one end.
  3. Carefully roll the zuchinni to encase the cheese
  4. Place the rolled zuchinni into the tomato sauce.
  5. Dot with some cubed mozarella throughout
  6. Bake at 375F for about 30 minutes.
  7. Let sit a couple minutes before serving
  8. Wonderful served with crusty bread and a simple light salad.