I recently made a batch of my Fresh Ricotta Cheese and wanted to come up with a new recipe to use up the leftovers. Since it was the end of zucchini season, I decided to create my own version of a classic, Italian Involtini. My Zucchini Involtini recipe combines rich and creamy ricotta cheese with the fresh flavors of lemon and basil. Complemented by my homemade, Simply Paired Tomato Sauce, it is a match made in heaven!
For the pairing, I went a bit unconventional. I chose a citrus-based sauvignon blanc from northeastern Italy. Sauvignon blanc is one of the most popular white wine grapes in the world. And like most grapes, the flavors of sauvignon blanc vary widely based on the region. I like the crisp texture, citrus, and floral notes of an Italian sauvignon blanc best with this dish. Not only does it pair beautifully with the ricotta filling but surprisingly paired just as well with my Simply Paired Tomato Sauce. Add your favorite crusty bread and you have the perfect weeknight meal!
Zucchini Involtini
Ingredients
- 2 medium zucchini
- 1.5 cups fresh ricotta cheese
- Zest of 1 lemon
- 1 tablespoon chopped basil
- 1 tablespoon extra virgin olive oil
- ½ cup parmesan cheese
- 1 cup Simply Paired Tomato Sauce
- Kosher salt and freshly ground black pepper to taste
Directions
- Step 1 Heat oven to 375 degrees
- Step 2 Slice zucchini length-wise about a 1/8 inch thick using a mandoline or sharp knife. Place the zucchini slices in an even layer on a baking sheet lined with parchment paper. Bake for about 3-5 minutes at 375 until the zucchini has softened enough to be pliable to roll up. Remove from heat, season with salt and pepper, and cool for about 5 minutes.
- Step 3 Add the ricotta cheese to a medium-size bowl. Add the lemon zest, olive oil, basil, and ¼ cup of parmesan cheese to the bowl. Season with salt and pepper to taste. Stir to combine.
- Step 4 In a small rimmed baking dish (8×8) place about ½ cup of tomato sauce on the bottom of the dish. Take one zucchini and spread one tablespoon of the ricotta mixture over the zucchini leaving a little bit of a rim and delicately roll them up. Place your rolled zucchini on top of the tomato sauce standing up and close together. You should have around 12-15 rolled zucchinis in the dish. Cover the top with the remaining sauce. Then add the remaining ¼ cup parmesan cheese on top. Bake on 375 for around 15 minutes. Remove from the oven and let stand for 10 minutes before serving. Serve with grilled ciabatta or focaccia.
