Zucchini Eggplant Involtini
Italian

Zucchini Eggplant Involtini

The Italian word "Involtini" translates to "rolls." It's fun to bake these in individual ramekins and serve them as a first course. The brightness of the lemon in the filling sets this dish apart

By Chef Laura Bonicelli

ricottathyme

Prep Time

1 hr 30 min

Cook Time

25 min

Total Time

1 hr 55 min

Servings

4 servings

Ingredients

  • 1 medium eggplant
  • 1 medium zucchini
  • canola or olive oil cooking spray
  • 1 cupgrated Parmesan cheese
  • 1 1/2 cupsricotta (homemade whole-milk )
  • 1 grated zest and juice of lemon
  • 1 teaspoonminced fresh thyme leaves
  • 1/4 teaspoonKosher salt
  • 2 cupshomemade Basic Sauce or favorite marinara
  • pesto (for topping)
  • grated Parmesan cheese

Nutrition Facts

Per Serving (serves 4 servings)

Calories304
Total Fat19g
Cholesterol69mg
Sodium667mg
Total Carbohydrates14g
Dietary Fiber4g
Sugars6g
Protein20g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

  1. 1

    Trim the stem end of the eggplant and zucchini. Cut both lengthwise into 1/4-inch slices using a mandoline. Sprinkle both with Kosher salt and set aside in a colander for .

  2. 2

    Preheat oven to 375 F. Line 2 baking sheets with parchment paper. Spray the parchment with cooking spray and place the eggplant and zucchini slices in a single layer on separate pans. Spray the slices with cooking spray. Bake for . Flip the slices over and bake an additional until soft and cooked through. Set the pans aside to cool. Increase the oven temperature to 425 F.

  3. 3

    In a medium-sized bowl, combine the Parmesan, ricotta, lemon zest, juice, thyme leaves, and Kosher salt. Spray a baking dish with cooking spray and add enough basic sauce to cover the bottom.

  4. 4

    On a work surface, lay down one slice of eggplant, top it with a slice of zucchini. Place a generous spoonful of the ricotta mixture at one end and roll the slices around the filling. Place seam-side down in the prepared baking dish. Repeat with other rolls.

  5. 5

    Surround and top the rolls with remaining sauce. Top each roll with a dollop of pesto.

  6. 6

    Bake for 20 to , until rolls are browning and sauce is bubbling. Cool for , garnish with Parmesan and serve.

Chef's Notes

I love serving these with fresh linguini or polenta.