Zucchini Involtini
Ingredients
The zucchini and filling
-
2
pounds
zucchini
-
10
ounces
Swiss chard
-
1.25
cups
whole milk ricotta
-
1
each
lemon (zest only)
-
1
teaspoon
fresh thyme leaves
The sauce and seasoning
-
2
tablespoons
extra-virgin olive oil
-
1 to 1.5
cups
fresh tomato sauce
-
Kosher salt
-
Freshly cracked pepper
-
Parmigiano Reggiano
for serving (optional)
Instructions
- Preheat the oven to 425°F and prepare the baking sheets.
- Slice the zucchini lengthwise into 1/4-inch thick slices and arrange on the baking sheets.
- Drizzle with olive oil and season with salt and pepper, then roast for 15-20 minutes until pliable.
- Sauté the Swiss chard in olive oil until wilted, then mix with ricotta, lemon zest, thyme, and salt.
- Spread tomato sauce in the bottom of the baking dish.
- Place a spoonful of filling on each zucchini slice, roll tightly, and place seam-side down in the dish.
- Drizzle with olive oil and season, then bake for 20-25 minutes until golden.
- If not golden, broil for 3 minutes, then serve with shaved Parmesan if desired.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
12g
Sodium
400mg
Cholesterol
30mg
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