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Zucchini Involtini with Prosciutto and Cheese

Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

Spicy Tomato Sauce
  • 2 tablespoon olive oil
  • ⅓ cup minced shallot
  • 2 garlic cloves, miced
  • ½ teaspoon salt
  • pepper, to taste
  • 28 ounces crushed red tomatoes
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme leaves
  • ¼ teaspoon granulated sugar
  • 2 teaspoons balsamic vinegar
  • ¼ teaspoon red pepper flakes, more depending on spice level
Ricotta and Basil Filling
  • 15 ounces whole milk ricotta cheese
  • ½ cup grated parmesan romano cheese
  • juice from 1 lemon
  • 1 teaspoon salt
  • pepper, to taste
  • ½ cup fresh basil, roughly chopped
To put the Involtini together
  • 2 medium zucchini, spiced thin using a mandolin
  • 3 oz prosciutto
  • 2 cups shedded mozzarella cheese

Equipment

  • Mandoline
  • Cast Iron Skillet or Baking Dish

Method
 

To make the Spicy Tomato Sauce
  1. Preheat the oven to 425° F. To a cast iron skillet over low heat, add the olive oil. When it heats up add the shallot, garlic, salt and black pepper and cook for 3 minutes, stirring often.
  2. Add the tomatoes, balsamic vinegar, sugar, oregano, thyme and red pepper flakes. Simmer over low heat stirring occasionally. Set aside.
To make the Ricotta Basil Filling
  1. While the sauce is simmering make the filling. To a medium bowl add the ricotta cheese, parmesan romano cheese, juice from 1 lemon, salt and pepper. Mix util combined. Add the basil and mix well.
To put together the Involtini
  1. Peel the zucchini into ¼ inch strips using a mandolin or vegetable peeler and lay them flat on a paper towel. Sprinkle with salt.
  2. Grab your cast iron with the tomato sauce. To assemble the zucchini, lay 2 pieces of zucchini side by side lengthwise, and have them overlap just a bit. Add about a tablespoon of ricotta and smooth it across the zucchini. Place a piece of prosciutto on top of the ricotta. Roll up the zucchini into a coil and place in seam side down into the sauce. Repeat with remaining zucchini. Sprinkle the mozzarella over the dish. Bake for 15-20 minutes until cheese is melted and bubbly.