Zucchini Eggplant Involtini
Italian

Zucchini Eggplant Involtini

Tender ribbons of zucchini and eggplant embrace a creamy ricotta filling brightened with fresh lemon and thyme. This elegant vegetarian main transforms humble summer vegetables into something truly special, worthy of your most cherished dinner guests.

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.