← Back to Search Results
baking Italian
Zucchini Rolls Stuffed with Ricotta Recipe-7723

Photo by: Joseph De Leo
Comments: 0


Involtini di Zucchine

Here is a facsimile of a dish I had at the home of Karen Forhaltz and Michael Miele, The chef-owners of a nice little New York eatery called Amsterdam’s. The two restaurateurs are inveterate travelers to italy, and their table at home and restaurant are always full of good italian things to eat. There are three stages to this recipe: Making the sauce, pre-baking the sliced zucchini, and making the filling and stuffing the zucchini with it. I always like to make the tomato sauce, simple as it is, in advance, so that only two steps are necessary when it is time to assemble the dish.

Yield: For 6 people


  • 1 recipe Sieved Tomato Sauce with Basil
  • 4 young, firm zucchini (6 to 8 ounces each)
  • Extra virgin olive oil for brushing on baking sheets and zucchini

For the filling:

  • ¾ pound (1½ cups) ricotta, placed in a sieve for 1 to 2 hours to drain excess liquid
  • ¼ cup freshly grated parmigiano
  • 1/8 teaspoon freshly grated nutmeg
  • 1 egg yolk
  • Salt and freshly milled black pepper


1. First make the sauce. Meanwhile, Preheat an oven to 375 degrees F.

2. Cut off the stems and navels from the zucchini and cut lengthwise into 1/8-inch-thick slices. Lightly brush 2 baking sheets with olive oil. Place the zucchini slices on the sheets and brush the tops lightly with more olive oil. Bake in the preheated oven until soft but not browned, 15 to 20 minutes. Remove from the oven and allow to cool.

3. While the zucchini is baking, smear the bottom of an 11-by-14-inch baking pan with some of the tomato sauce and set aside. Combine all the ingredients for the filling, including salt and pepper to taste, in a bowl. Using a wooden spoon, beat until smooth. Place a teaspoonful of filling at the wider end of each zucchini slice and roll up the slice. Stand the zucchini rolls in the baking dish on top of the smeared sauce. They should be placed like an upright wheel, and not laid flat with the filling facing up. Spoon additional sauce over the tops of the involtini. (You may have more sauce than you need; reserve what is left for some other use.)

4. Cover the baking dish loosely with aluminum foil, dull side out, and bake in the preheated oven until sizzling, about 30 minutes. Allow to settle for 10 minutes before serving. Serve hot or warm.


AHEAD-OF-TIME NOTE: The tomato sauce can be made up to 3 days in advance, covered, and refrigerated. The zucchini slices can be baked, stuffed, covered, and refrigerated a day in advance. Pour the sauce over the top just before baking the rolls.

© 1993 Julia della Croce

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving, 1 tablespoon of olive to brush on sheets and zucchini, but does not include Sieved Tomato Sauce with Basil. For nutritional information on Sieved Tomato Sauce with Basil, please follow the link above.

175kcal (9%)
197mg (20%)
22mg (37%)
107mcg RAE (4%)
70mg (23%)
410mg (17%)
6g (32%)
12g (19%)
1mg (5%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

a-new-way-to-cook A New Way to Cook
by Sally Schneider
nigella-express Nigella Express
by Nigella Lawson
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?