Involtini is a classic
In preparing eggplant and zucchini for roasting, a key step is to draw out moisture from the vegetables by sprinkling them with salt. This process not only helps to remove any bitterness but also allows the vegetables to roast more evenly.
I’ve been making my ricotta for years. It’s the simplest way to make cheese. It only requires a few ingredients and the result is far beyond any store-bought brand. It’s fun to experiment with local milk and cream. As you can imagine, the ingredients drastically impact the outcome.
I have to say though, the lemon in the filling is my favorite thing about this recipe. It makes the dish light and the flavor is unexpected.
Follow these links to my Basic Tomato Sauce, Basil Pesto, and Homemade Ricotta.
Step by Step Instructions
Zucchini Eggplant Involtini
Ingredients
- 1 medium eggplant
- 1 medium zucchini
=====
- canola or olive oil cooking spray
=====
- 1 cup grated Parmesan cheese
- 1 1/2 cups ricotta homemade whole-milk
- 1 grated zest and juice of lemon
- 1 teaspoon minced fresh thyme leaves
- 1/4 teaspoon Kosher salt
=====
- 2 cups homemade Basic Sauce or favorite marinara
=====
- pesto for topping
- grated Parmesan cheese
Instructions
- 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 1 hour.
- 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 10 minutes. Flip the slices over and bake an additional 8 minutes until soft and cooked through. Set the pans aside to cool. Increase the oven temperature to 425 F.
- 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.
- 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.
- Surround and top the rolls with remaining sauce. Top each roll with a dollop of pesto.
- Bake for 20 to 25 minutes, until rolls are browning and sauce is bubbling. Cool for 5 minutes, garnish with Parmesan and serve.
Notes
Nutrition
More Recipes
Pappardelle with Asparagus, Mushrooms, and Pea Tendrils
Pappardelle with Asparagus, Mushrooms, and Pea Tendrils Elevate your pasta game with Pappardelle featuring a medley of asparagus, mushrooms, and pea tendrils, creating a delectable and vibrant dish. 3 tablespoons unsalted butter3 tablespoons extra-virgin olive oil6...
MM-Green Summer Squash Salad
Take me to the lesson... MM-Green Summer Squash Salad Summer Squash Salad is a beautiful light salad with great texture and zing. 3 tablespoons rice wine vinegar2 tablespoons lemon juice1 tablespoon Dijon Mustard1 small shallot (minced)1/2 teaspoon Kosher salt=====2...
Summer Cherry Tomato Tart
By: Chef Laura Bonicelli Inspired by the beautiful cherry tomatoes my daughter and son-in-law grow and give me every year, I wrote this This Summer Cherry Tomato Tart recipe. It combines fresh, juicy tomatoes with a tangy mustard coulis, baked in a flaky, buttery...
Recent Comments