Zucchini Involtini with Ricotta and pine nuts

involtini zucchine ricotta

Zucchini Involtini with Ricotta and pine nuts

Zucchini Involtini with fresh Ricotta


ingredientsIngredients :

  • 2 zucchini
  • fresh ricotta 200 g.
  • Finely grated zest of 1 lemon
  • 4 tablespoons grated Parmesan
  • salt and pepper.
  • walnuts 50 gr
  • Tomatoes sauce
  • Garlic
  • chili pepper
  • 1 egg
  • Pinch of freshly grated nutmeg


To make involtini, cut zucchini lengthways into 3mm slices . Reserve any trimmings for another use.

To make filling, combine all ingredients ( 1 egg, ricotta, Parmesan, the zest of lemon, nutmeg, walnuts , salt and pepper)  in a bowl. Season well. To assemble, place a tablespoon of filling at one end of each zucchini slice. Roll to enclose.

Prepare the tomato sauce by adding olive oil, tomatoes sauce, garlic, chili pepper and salt, bringing to a boil, then reducing heat to a simmer and simmering for 15 minutes.  – Place involtini into a baking dish, and top with the tomato sauce.  Sprinkle with  parmesan cheese, then bake for 25 minutes ( 180 °C). .  Sprinkle with fresh chopped basil and serve.


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