Zucchini Involtini with Kale and Spinach Ricotta

Jim calls these Zucchini Manicotti.  I guess he’s kinda right!

Imagine the best of a manicotti filling, but rolled up in tender lightly roasted zucchini sheets.  And all baked up in a marinara sauce plus a bit more cheese?  Got it? Good! This is pure comfort food, and you won’t even miss the pasta, I promise! Right now we have plenty of zucchini at the market, but if the craving strikes, this will taste just as good in winter with green house zucchini.  Involtini means ‘little bundle’ in Italian, and classically they are made with beef, even fish or eggplant. In fact it is eggplant involtini that got me introduced to this meal.  But around here we just love it using zucchini!

How to Make Zucchini Involtini

First off, since we are replace the manicotti pasta (or whatever pasta you like to have filled, we need to prepare 2-3 large zucchini so that they will easily wrap around the filling.  The initial step is slicing up the zucchini.  The larger the zucchini the better, but no worries if you can only find medium sized ones. To feed four comfortably, you will need to make at least 12 filled zucchini, so depending on the size of the zucchini, you will need 12 to 15 large slices, or 24 medium slices.  The smaller the slices, these will be doubled up to create a wider ‘sheet’ to be filled and rolled.

For the mandolin method (my preferred method, because you will get uniform and clean slices this way) you will trim off either end of the zucchini.  Place the cutting guide to the 1/10-1/16 inch setting. Slowly and firmly slice up the zucchini till you have gotten all the slices possible. Repeat with the remaining zucchini.  Better to have a few extra slices than not enough.

For the sharp knife method, you will still trim either end.  Stand the zucchini on one end and slowly and firmly slice 1/6 inch slices down the zucchini.  Don’t worry about perfection, once they are rolled up, no one will know.  Yes, I know I said that with the mandolin method to set it at 1/16 inch, but this would be too frustrating to achieve with just a sharp knife and steady hand. 😉

Roasting the Zucchini

I used to just salt the slices to draw out excess liquids and help make the slices pliable.  But I love the method described here by Alexandra Cooks. This way the zucchini gets a bit more flavour before even being filled. I think you will like this more as well.

Preheat the oven to 425F. Lay out the zucchini slices on parchment lined baking sheets, Drizzle with a little olive oil and salt and pepper.  Bake in the centre of the oven for 10, turn and bake another 5-10 minutes. The length of time may be shorter or longer, depending on the thickness of the zucchini slices.  As soon as they are soft and pliable they can come out and cool.

Filling

This is just a classic filling of ricotta and shredded fontina or mozzarella cheeses, sautéed onion and baby greens.  I will use whatever greens I have on hand: baby spinach, kale, arugula, even a mix of all of the above.  Once they are softened in the pan with the onion and nutmeg, and cooled down, the mixture gets folded into the cheeses, along with seasonings, and a bit of heat.  If your ricotta is very liquidy, drain first.

Marinara Sauce

To keep this vegetarian, I just use a batch of my homemade marinara, which is a simple simmer of tomato purée, onion, garlic, Italian seasoning, thyme, basil and chilli flakes.  Once it has all cooked down for about 15-20 minutes, it will become the base in which to nestle the zucchini rollups, or involtini.  When meat is craved, I add sautéed hot Italian sausage to the marinara sauce.  And if you are just in the mood, a purchased jar of your favourite marinara sauce will work just fine!

Assembly

Pour the marinara sauce into a baking dish or large pie plate. Pictured here is a quiche pan, for your reference. Take one large, or two medium zucchini slices and lay them down (overlapping if using two slices) Spoon a generous tablespoon full at one end, and roll up firmly, ending with the end seam at the bottom. Nestle it, seam side down into the marinara sauce. Repeat until you have filled the baking dish. 

Bake

Place the baking dish onto a baking sheet and place this into the centre of a 425F oven.  Bake for 25 minutes, till the involtini are cooked through, the sauce is hot, and the cheese is gooey.  Oh yes, about 10 minutes into the baking, you will add torn or shredded mozzarella cheese scattered over the involtini.  If everything is bubbling but you want more colour, place the baking dish under the broiler till nicely browned in spots.  This won’t take long, so keep your eye on it.

Final Thoughts

With a side salad, and maybe some garlic bread, Zucchini Involtini makes a great dinner!  You will consider this pure comfort food, with a little less carbs.  In fact this is a gluten free dish that is totally satisfying. You can easily keep this vegetarian by omitting the Italian sausage.  Make the sauce in advance to make your life easier, and while you’re at it make extra sauce, and store it in the freezer for the next time.  These days you may even be able to purchase pre-sliced zucchini, like I can, at Summerhill Market here in Toronto. The filling is easily adaptable to whatever shredded cheeses you may have on hand.  Jim loves this meal, so I know you guys will as well!

Here is the perfect side salad to go with these Zucchini Involtini: All Things Green and Herb Salad

And if you want a fun carby side, check out these options: Gluten Free Olive and Rosemary Focaccia,  Walnut and Olive Focaccia, Herb and Cheese Buttermilk Biscuits (These have gluten free directions) 

Love Jen

5 from 2 votes

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Zucchini Involtini with Kale and Spinach Ricotta

Tender zucchini rollups with a tasty ricotta and sautéed greens filling, all nestles in a flavourful marinara sauce. In no time the dish is bubbling and invites a salad and garlic bread for a fabulous dinner.

Course Main Course

Cuisine Italian

Keyword baby spinach, marinara sauce, mozzarella cheese, ricotta cheese, swiss chard, zucchini

Prep Time 45 minutes

Cook Time 30 minutes

Servings 4

Ingredients

Involtini

• 1 pound zucchini, about 2 large, or 3 medium
• 1 tbsp extra-virgin olive oil, plus more for drizzling
• Kosher salt
• Coarse ground pepper
• 1/2 cup torn or shredded fresh mozzarella cheese, or more if you so desire!
• 2 tbsp basil or parsley, chopped for finishing

Filling

• 1 small onion
• 8 oz baby spinach, kale or swiss chard, large stems removed and chopped into small ribbons, or 225 grams
• 1/4 tsp nutmeg
• 1/2 tsp chilli flakes, or to taste
• 1 1/2 cups whole milk ricotta, drained if watery
• 1/2 cup shredded fontina or mozzarella cheese

Marinara Sauce, can be made in advance

• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1/2 lb hot Italian sausage, removed from casings and broken up (optional)
• 1 tsp Italian seasoning
• 1 tsp basil
• 1/2 tsp oregano
• 1 tbsp butter
• 1 tbsp tomato paste
• 1 1/2 cups tomato purée or sauce

Instructions

1. Preheat the oven to 425° F. Line two baking sheets with parchment paper.

Marinara Sauce

1. In a medium saucepan set over medium high heat, add the onion and cook to start softening. After 4 minutes or so, add the garlic. Sauté, stirring till everything is almost translucent.
2. Add the sausage if using and cook till browned, breaking it apart with a wooden spoon into small bits. Once browned and most of the fat is gone continue with the next step.
3. Season everything with the Italian seasoning, basil, oregano, butter and tomato paste, stirring to completely blend.

4. Add the tomato purée and bring to a gentle boil. Reduce the heat to a low simmer and cook for 15 minutes. This can be made in advance and stored in a sealed container in the fridge till needed.

5. If you have made the marinara sauce in advance and stored it in the fridge, bring it to room temperature.

Zucchini

1. Trim the each end of each zucchini. Using a mandolin set at the 1/16 inch setting, cut the zucchini into as many slices as is reasonable. Repeat with all the zucchini.

2. Alternatively, stand each vertically, and make ideally 1/6-inch thick cuts down to create long slices—these don’t have to be perfect.

3. In the end you want enough slices to make 12-16 rollups, whether from individual large slices, or doubled up medium slices. Arrange the slices on the prepared baking sheets.

4. Drizzle the zucchini lightly with olive oil. Season with salt and pepper. Transfer pan to the oven and roast for 6-8 minutes, (double the time if using hand cut zucchini) see Notes. Remove pans from the oven and use a fork or tongs to flip each zucchini slice over, return pans to the oven, and roast for 5 minutes more, or longer if needed. See Notes.

5. Remove pan from oven. Keep oven on.

Filling

1. Meanwhile, in a large sauté pan set over medium high heat, heat 1 tablespoon of oil until shimmering. Add the onion and sauté for 5 minutes or until the onion is softened. If it is browning too quickly, reduce the heat a little. Add the spinach, kale and/or chard leaves, season with a pinch of salt and pepper, and sauté, until softened, about 2 minutes or until wilted. Season with nutmeg. Remove pan from heat. Let it cool slightly before adding it to the ricotta.
2. In a medium bowl, stir together the ricotta, shredded cheese and 1/4 teaspoon salt, 1/4 tsp pepper and the chilli flakes. When chard has cooled briefly, stir it into the ricotta mixture. Taste mixture. Add more salt and pepper to taste—this is your chance to make sure the filling is seasoned properly.

Assemble the Involtini

1. Spoon 1 1/12 cups or so of the tomato sauce into a 9×13-inch or comparable baking dish—the bottom of the dish should be covered in a good layer.

   Place a heaping tbsp of filling at one end of each of the zucchini slices. If using smaller zucchini slices lay two side by side, slightly overlapping them.

2. Roll the slice into a tight coil and nestle it seam-side down on top of the tomato sauce. Drizzle lightly with olive oil. Season lightly with salt and pepper. Transfer to the oven and bake until the sauce has reduced slightly and is bubbling, and the rolls are lightly golden on top, about 15 minutes.

3. At this point take the pan from the oven and top evenly with the torn or shredded fresh mozzarella, and return to the oven for another 10-15 minutes.

   If the rolls are not golden and the cheese hasn't started to bubble on top: Broil the involtini for about 3-5 minutes keeping a close watch the entire time. Remove pan from the oven and allow to cool slightly before serving.

   Finish with chopped parsley or basil.

4. See the blog post for more details and suggestions.

Recipe Notes

The cooking times will vary depending on how thinly you slice your zucchini. Know that the timing is forgiving, however—you just need the zucchini to be pliable so that they can roll into a coil. You want enough zucchini slices to create 12-15 roll ups.
The sausage in the marinara is totally optional if you are desiring to make a meatless meal. Feel free to make a double batch and store the remainder in the freezer for future involtini opportunities.

To make at the same time, prepare the marinara on the stove top, the zucchini in the oven and then the spinach ricotta filling while the marinara sauce is simmering.