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Zucchini Involtini with Sun-Dried Tomato Ricotta Filling

The Garden & Saucier

Zucchini Involtini with Sun-Dried Tomato Ricotta Filling

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The Strategy:

Rolling roasted zucchini slices around a creamy sun-dried tomato and ricotta filling creates an elegant, layered casserole. Nestled in a bright tomato sauce and topped with a velvety, nutmeg-kissed béchamel, this dish bakes into golden, bubbly perfection. Be sure to let it rest for a few minutes after baking so the delicate rolls hold their beautiful shape.

Book: Canvas & Cuisine Page: 76 Category: HARVEST VEGETABLES

Ingredients

For the zucchini rolls

  • 3 large zucchinis, cut lengthwise into ¼-inch slices
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon coarse black pepper
  • 1 cup ricotta cheese
  • 1 large egg
  • 2 ounces Parmesan cheese, grated, about ½ cup
  • ¼ cup sun-dried tomatoes in oil, drained and finely diced
  • 2 tablespoons chopped fresh parsley

For the tomato sauce

  • 2 tablespoons olive oil
  • 4 large garlic cloves, peeled and minced, about 2 tablespoons
  • 1 small onion, peeled and minced, about ½ cup
  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped fresh basil

For the béchamel sauce

  • 2 tablespoons butter
  • 2 tablespoons unbleached all-purpose flour
  • 1 ½ cups milk
  • ¼ teaspoon ground nutmeg
  • 2 ounces Parmesan cheese, grated, about ½ cup, plus more for topping
Raw cooking ingredients for Zucchini Involtini with Sun-Dried Tomato Ricotta Filling arranged beautifully on a clean kitchen counter.

Instructions

Prep the zucchini

  1. Preheat the oven to 400°. Lay the zucchini slices on parchment lined baking sheets.
  2. Brush both sides with olive oil and season with some of the salt and pepper.
  3. Roast until the slices are pliable, about 10 to 15 minutes.
  4. Remove the baking sheets from the oven and cool the zucchini so that you can work with it.

Make the ricotta filling

  1. Stir the ricotta cheese, egg and ½ cup Parmesan cheese together in a bowl.
  2. Stir in sun-dried tomatoes and parsley.
  3. Season with salt and pepper.

Prepare the tomato sauce

  1. Heat 2 tablespoons olive oil in a sauté pan over medium-high heat.
  2. Add the garlic and onion and cook until the veggies begin to soften, about 3 to 5 minutes.
  3. Pour in the tomatoes and tomato paste. Taste and season with salt, pepper and stir in the basil.
  4. Remove the pan from the heat.

Prepare the béchamel sauce

  1. Melt the butter in a pot over medium-high heat.
  2. Whisk in the flour to make a paste.
  3. Cook for two minutes.
  4. Pour in the milk.
  5. Reduce the heat to medium.
  6. Stir until the sauce begins to thicken.
  7. Season with salt, pepper and nutmeg.
  8. Stir in ½ cup Parmesan cheese.
  9. Remove the pot from the heat.

Assemble and bake the involtini

  1. Pour a ladle full of tomato sauce into the bottom of an 11 x 7 x 2-inch baking dish.
  2. Place a spoonful of the ricotta filling onto each zucchini slice.
  3. Roll the zucchini over the filling and lay seam-side down into the pan. Repeat until all the zucchini slices and all the filling is rolled and in the baking dish.
  4. Cover the rolled zucchini with the remaining tomato sauce.
  5. Spoon the béchamel sauce over the top.
  6. Reduce the oven temperature to 375°.
  7. Bake until the top of the casserole begins to brown, and the sauces are bubbling, about 20 to 30 minutes.
  8. Let the casserole rest for 10 minutes before digging in!
Home cook prepared steps for assembling and cooking Zucchini Involtini with Sun-Dried Tomato Ricotta Filling.

The Heart of the Table

This involtini is the epitome of comfort and grace, presenting a beautiful mosaic of red and white sauces over green zucchini ribbons. As the dish rests in the center of the table, its rich, garlicky aroma invites everyone to gather close and savor a meal that feels both sophisticated and deeply comforting.

An appetizing, fresh serving of cooked Zucchini Involtini with Sun-Dried Tomato Ricotta Filling displayed beautifully on a styled dining table.

The Art of the Host

  • a flexible stainless steel slotted turner with a walnut handle
  • a hand-cut glass mixing pitcher with a diamond-cut pattern
  • a sleek, solid brass Japanese double jigger with inner measurement lines
  • a seamless, high-heat resistant silicone spatula in a soft slate grey
  • unbleached, pre-cut parchment paper sheets for clean releases

Neighborly Grace

  • THE PRESENTATION: Serve this casserole in a shallow white ceramic baking dish, showing off the golden-brown béchamel crest, decorated with a few fresh basil leaves scattered on top.
  • THE POUR: A classic, medium-bodied Chianti or a chilled sparkling mineral water infused with a squeeze of fresh lemon and a sprig of rosemary.
  • THE VIBE: Evening Dining Room. Soft candlelight glints off glassware as everyone shares the warm, warm layers of this comforting Italian-inspired classic.
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