This Zucchini Involtini stuffed with Prosciutto and Cheese is so fresh and delicious. Thin slices of zucchini are rolled up and stuffed with a basil ricotta mixture, prosciutto and then placed in a herby tomato sauce. They are then covered with mozzarella cheese and then baked until bubbly. It’s a perfect meal to make with all the zucchini and fresh herbs that are currently in season.
I don’t know about everyone else but to me it feels like every time I leave the house I’m offered a zucchini from someones garden. I like to believe it’s like a midwest handshake in the summertime. Luckily zucchini is super versatile and can be used to make so many different things. I will gladly take all the zucchini given to me.
What is Zucchini Involtini?
Zucchini Involtini is an Italian dish that uses thin slices of zucchini that are rolled up, typically with a cheese, and then baked. I love this dish because it can easily be modified to work with any diet. It works super well as a low carb option to pasta. If you are vegetarian you can skip the prosciutto. Love meat? You can easily add some Italian sausage to the tomato sauce.
How to slice the zucchini.
To slice the zucchini you will need a mandoline or vegetable slicer. I use this mandoline here. Trying to slice with a knife won’t get you even thin slices and will be dangerous. You want the slices to be around 1/4 inch thick. This will allow the zucchini to bend and not break, just like the Dashboard Confessional song. It’s important after slicing them to lie them down on a paper towel to absorb some of the moisture. When they are all sliced pat them down a bit to absorb the extra moisture and sprinkle with salt.
How to make the zucchini involtini
- Make the Tomato Sauce. To a cast iron skillet (or medium saucepan) 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. Add the crushed tomatoes, balsamic vinegar, sugar, oregano, thyme and red pepper flakes. Simmer over low heat stirring occasionally. Set aside.
- Make the Basil Ricotta 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.
- Assemble the Zucchini. Peel the zucchini into ¼ inch strips using a mandoline or vegetable peeler and lay them flat on a paper towel. Sprinkle with salt. Grab your cast iron with the tomato sauce. If using a baking dish transfer the sauce to the dish and spread evenly. 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.
- Bake. Sprinkle the mozzarella over the dish. Bake for 15-20 minutes until cheese is melted and bubbly.
Equipment
- Mandoline
- Cast Iron Skillet or Baking Dish
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
Instructions
To make the Spicy Tomato Sauce
- 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.
- 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
- 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
- Peel the zucchini into ¼ inch strips using a mandolin or vegetable peeler and lay them flat on a paper towel. Sprinkle with salt.
- 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.
Looking for more delicious and cheesy recipes? Try making Summer Roasted Vegetable Lasagna or Smoked Gouda Mac and Cheese with Charred Poblanos