Zucchini involtini

Double zucchini involtini is a delicious dish that uses zucchini in two different ways. It's light and fresh, full of plant-protein, vegan and gluten-free.

Zucchini involtini with almond ricotta is a rustic, beautiful, and delicious main course that's naturally vegan and grain-free.

Simple vegetarian dish of zucchini stuffed with herby ricotta filling baked in rich tomato sauce

This zucchini involtini recipe is the perfect way to celebrate in-season zucchini. Stuffed with herbed ricotta, it's a vegetarian dinner dream.

Oven Baked Zucchini Involtini With Ricotta, Spinach & Lemon 3 green zucchini (large, cut longways into strips (about 5-6 for each)) olive oil (extra

Spicy Pesto and Cheese Stuffed Zucchini Involtini | halfbakedharvest.com #zucchini #cheese #Italian #easyrecipes

Whether you're vegetarian or cutting carbs, this dish offers up a healthy alternative to your average ravioli recipe.

Tender zucchini rollups with a tasty ricotta and sautéed greens filling, all nestles in a flavourful marinara sauce. In no time the dish is bubbling and invites a salad and garlic bread for a fabulous dinner.

This zucchini involtini is made in just one skillet and makes the perfect quick, easy, and healthy weeknight meal. Creamy ricotta is rolled up in thin ribbons of zucchini and baked inside a pan of warm tomato sauce and topped with fresh grated cheese for the best lightened up Italian dish.

Adapted from Tartine Bread Notes: Below is a half recipe of the book's. The book offers a recipe for tomato sauce, which I'm sure is delicious, but I have been hooked on Marcella Hazan's recipe Recently I made these by roasting the eggplant for 10 minutes on one side, 8 minutes on the other, brushed with olive oil, seasoned with salt and pepper. I also simplified the filling by omitting the thyme and lemon juice—I just used lemon zest and salt.

Zucchini Roll-Ups or Involtini is a simple zucchini recipe. Stuff the zucchini with ricotta and mascarpone, roll it, and bake it in fresh tomato sauce.

With cheese-stuffed ribbons of zucchini nestled in an easy Italian sausage-tomato sauce, this delicious Zucchini Involtini is a fabulous make-ahead meal that's perfect for family dinners and entertaining!

Zucchini Involtini Rolls with Cashew Ricotta

I discovered eggplant involtini via Chad Robertson's Tartine Bread. I wrote about this adaptation for Food52 but have posted the recipe here, too, because I love it so much. Note: I like the addition of the chard but know that you can make these with a simple seasoned ricotta if that's more appealing: Just season the ricotta with salt, lemon zest, and thyme (if you have it) to taste. The dish can be assembled ahead and stashed in the fridge until you are ready to bake it.

I discovered eggplant involtini via Chad Robertson's Tartine Bread. I wrote about this adaptation for Food52 but have posted the recipe here, too, because I love it so much. Note: I like the addition of the chard but know that you can make these with a simple seasoned ricotta if that's more appealing: Just season the ricotta with salt, lemon zest, and thyme (if you have it) to taste. The dish can be assembled ahead and stashed in the fridge until you are ready to bake it.

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In Italian tradition, involtini is made using sliced and grilled eggplant, but I love it with my favorite summer veg instead.

You know those recipes where you don’t quite get it the first few times, but just KNOW it has potential? That’s this right here. Its presentation is deceiving- this really can be a weeknight meal.